spaghetti all’amatriciana

SPAGHETTI ALL’AMATRICIANA

Istituto “Gian Vincenzo Gravina” Crotone - ITALY

Amalia Crudo and

Maria Vittoria Mungari

Spaghetti all’Amatriciana• Spaghetti all’Amatriciana is a traditional Italian

dish.• The name comes from “Amatrice”, a little town

near Rome.• As it often happened to the majority of Italian

dishes, this recipe has gone through many changes so far.

• It used to be a poor simple meal for shepherds in the past. It was composed of: spaghetti, grated cheese and guanciale (typical Italian bacon).

In the beginning the recipe used to be without tomatoes, but the most famous version is the following:

Ingredients for 4 servings:• 400 g of spaghetti• 400 g of peeled tomatoes. • 100 g of seasoned guanciale• Dry white wine • Salt • Ground black pepper • Chili (optional)

Eliminate the external part of bacon,called cotenna (1) and cut guanciale into cubes (2).Take a pan,fry bacon in olive oil and add ground pepper (3).

When the bacon browns (4), add some white wine (5) and let it evaporate (6).

Drain the bacon, take it out of the pan and put it in a dish (7). Chop the tomatoes and pour them into the pan (8) containing the sauce where the bacon has just been cooked (9).

Cook everything for five/eight minutes (10).Cook the spaghetti in plenty of water (11). Drain, add and pour the spaghetti into a pan with grated cheese and guanciale. Then add ground black pepper and mix everything together.

Buon

Appetito!Bon

Appetit!