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!
- 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
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.
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!