Spaghetti all'amatriciana
Preparation
15 minutes
Cooking
40 minutes
Portions
2
Difficulty
Average
Ingredients
- Spaghetti 180 gr
- 60g bacon
- Peeled tomatoes 250 gr
- Pecorino Romano 40g
- Black pepper to taste
- Extra virgin olive oil to taste
Procedure
Cook the guanciale, cut into strips, over low heat with a drizzle of oil until crispy; set aside half. Add the crushed peeled tomatoes to the pan and cook for 30 minutes.
Cook the spaghetti and toss with the prepared sauce. Once the heat is off, add the pecorino cheese. Serve with the crispy guanciale.