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eleonora’s pasta all’amatriciana
I tried one of the recipes in Eleonora Galasso’s cookbook on Roman cuisine. "Pasta all’ amatriciana" is a classic Roman dish I had for dinner when we were in Rome in June. It’s quite easy to prepare - afterwards your kitchen is filled with delicious flavours... Italian flavours!
Prep Time30 minutes
ingredients:
  • 100 g pancetta
  • 1 tbsp olive oil
  • 1 shallott
  • some fresh thyme 2-3 twigs
  • 200 g canned peeled tomatoes
  • a pinch of sugar
  • a pinch of chili
  • 200 g rigatoni
  • 100 g pecorino
how to:
  • Chop the pancetta & fry in a pan until crisp. Set aside.
  • Chop the shallot.
  • Add olive oil to the pan & fry the shallot & the fresh thyme.
  • Add tomatoes & crush them.
  • Add sugar & chili.
  • Let it simmer.
  • Cook the rigatoni.
  • If the sauce seems to thick just add some pasta water (1-2 tbsp).
  • Grate the pecorino roughly.
  • Drain the rigatoni.
  • Discard the thyme.
  • Mix rigatoni & half of the pancetta w/ the tomato sauce.
  • Transfer in a bowl.
  • Add the pancetta & the pecorino.
  • Mix & serve immediately.
Notes
Prep Time: all the chopping, the frying, the simmering, the cooking...
Pancetta: you may also use South-Tyrolean bacon.
You may store leftovers in the fridge & reheat in the microwave, however, the crispiness of the bacon vanishes - although no flavours vanish!