Seafood amatriciana with swordfish
Preparation
10 minutes
Cooking
45 minutes
Portions
2
Difficulty
Average
Ingredients
- Spaghettoni 180 gr
- Peeled tomatoes 200 g
- Swordfish 100 gr
- 50g bacon
- Pecorino 30 g
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Cook the strips of guanciale in a pan over low heat until crispy. Remove half of the guanciale and set aside. Add the peeled tomatoes to the same pan and cook for 30 minutes. Add the diced swordfish in the last two minutes of cooking.
Cook the spaghetti, drain, and toss in the pan. Turn off the heat, add the pecorino and stir. Serve, adding the crispy guanciale.