Tagliatelle all’amatriciana

Tagliatelle all’amatriciana

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This recipe is one of the most famous of all pasta dishes. It is said to come from Amatrice, a little village in the Sabine country near Rome. The sauce is based on pancetta, a type of bacon (available at many Italian delicatessens), which is diced and mixed with tomatoes, peppers and onions. Purists omit the tomatoes. Try to find the very thin tagliatelle, sometimes called tagliarini, or use linguine ribbon noodles for this, bought or homemade.

Ingredients

Quantity Ingredient
2 tablespoons oil
250g pancetta, bacon or speck, diced
1 small dried chilli
1 small onion, chopped
500g tomatoes, peeled, seeded and chopped
freshly ground black pepper
500g tagliatelle or linguine
50g parmesan cheese, grated
50g pecorino, grated
salt

Method

  1. Heat oil in a heavy frying pan. Add bacon and cook until brown and crisp. Remove from pan, drain on paper towels and set aside.
  2. If using, soak dried chilli in hot water for 5 minutes, then drain, remove seeds and chop finely. Add chilli and onion to the pan and sauté until onion is softened. Stir in tomatoes, season with salt and pepper and add cayenne, if using. Simmer sauce for 10 minutes.
  3. While sauce is cooking, cook pasta in boiling salted water until al dente. Drain. Place pasta in a large heated shallow serving dish. Add reserved bacon to sauce and pour over pasta. Sprinkle with grated cheese and serve at once.
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