Amatriciana pasta with bacon

• Difficulty: EASY
• Time: 30 MINUTES
• Portions: 2 PEOPLE
• Calories: 180/PORTION

Pasta all'amatriciana is the traditional first course of our country that we have exported all over the world. The classic amatriciana recipe calls for the use of bacon, but if you don't like very strong flavours, then the amatriciana pasta with bacon version is ideal. For purists it may be considered a heresy, but as it is increasingly difficult to find salted and seasoned pork jaws on the market, even in Lazio, this explains the variation. In the tasty sauce proposed there will be no onion or garlic, but the final sprinkling of Roman pecorino will be abundant grated just before serving. Let's find out together how to make amatriciana pasta with bacon thanks to the simple recipe that follows.

INGREDIENTS

• BUCATINI 180 g
• TOMATO PULP 150 g
• BACON 60 g
• SEASONED PECORINO ROMANO 25 g
• EXTRA VIRGIN OLIVE OIL 1 Teaspoon
• SALT to taste
• HOT RED PEPPER to taste

PREPARATION

1. To start with the recipe for amatriciana sauce with bacon, heat some extra virgin olive oil in a pan and, when hot, add the bacon cubes.
2. Brown it over low heat, stirring occasionally with a wooden spoon to prevent it from sticking.
3. Meanwhile, on a cutting board, cut the pepper in half.
4. As soon as the bacon is browned, add the chilli pepper cut in half and the tomato pulp.
5. Taste the sauce and add salt if necessary: ​​be careful, however, because the bacon will already have the tomato flavored well.
6. Continue cooking the sauce, stirring with a wooden spoon.
7. In the meantime, put a saucepan with plenty of salted water on the stove and cook the bucatini, draining them al dente.
8. Pour the pasta into the pot with the sauce to finish cooking, sautéing it for a couple of minutes to blend the flavours.
9. With the heat off, add the freshly grated pecorino cheese, mixing well.
10. Serve piping hot, with additional Roman pecorino if desired.

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