Spaghetti with Amatriciana sauce

 
Spaghetti with Amatriciana sauce


Ingredients for 4 people

- 500 g of spaghetti
- 125 g of Terre Ducali cheek lard
- 1 tablespoon of extra virgin olive oil
- A sprinkle of dry white wine
- 6 or 7 San Marzano tomatoes (or: 400 g of peeled plum tomatoes)
- A slice of chili pepper
- 100 g of grated Amatrice Pecorino cheese
- Salt to taste

(web source: Amatrice Turismo)


Procedure

Brown the diced cheek lard and the chili pepper in oil and over high heat for a few minutes in a high-sided casserole. Simmer with white wine and put aside the cheek lard in a bowl, to prevent it from drying out. In the same casserole cook the tomatoes (previously parboiled as to easily remove the seeds and skin) with some oil and then pour the sauce in the bowl containing the cheek lard. Mix them and add the pasta, which has been cooked until just firm in plentiful salted water. Sprinkle with grated Pecorino cheese and blend.


Enjoy !!

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