Tuesday, March 15, 2016

Spaghetti All'Amatriciana


1 Tbsp Olive Oil
1/4 Lb Lean Bacon, diced
3/4 Lb Tomatoes, skinned and diced
1 Chili Pepper, do not chop
1 Pack Spagetti (14 oz)
1/2 cup Pecorino or Parmesan Cheese, grated

Heat the olive oil in a pan and fry the diced bacon well for 5 minutes. Add the tomatoes and the chili peppers, sauté for another 10 minutes stirring occasionally. 
Cook the spaghetti "al dente" in plenty of salted water. Drain well. 
Remove the chili peppers from the sauce. Place the spaghetti in a warm plate, pour sauce over the top, sprinkle with cheese. 
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