Mains · Finnish

Pasta all’amatriciana

Name: Pasta all’amatriciana
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Finnish
Ingredients: 0.5 pktUnit Rummo Bucatini no6 pasta 500 g each; 200 g bacon; guanciale or cured pork cheek; pancetta; 1 can peeled tomatoes in tomato juice 400 g; 1 dl white wine; 1 red chili; 0.5 -1 dl grated pecorino cheese; grated parmesan; pasta cooking water; salt

A tomato classic, all’amatriciana, comes from the Rome region of Italy. This rich pasta features the flavors of bacon, aromatic cheese, and a pinch of chili. Recipe: Rummo

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Cut the bacon into small strips. (If using guanciale, remove the rind before slicing.)
2
Fry the bacon in a pan and also add the whole chili to the pan.
3
When the bacon is crispy and browned, pour in the white wine.
4
Once the alcohol has evaporated, remove the bacon and chili from the pan. Add the tomatoes to the pan. Crush them with a fork and cook.
5
Meanwhile, cook the pasta in a large pot of salted water. Add it to the pan.
6
Add a little pasta cooking water to the pan. Also add the crispy bacon and mix. Remove from heat. Stir in the grated pecorino and enjoy!