Ingredients
- 400 g spaghetti
- 400 g perini tomatoes (or peeled)
- 150 g amatriciano pillow
- fresh chilli
- pecorino di Amatrice
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the spaghetti with amatriciana recipe, brown the bacon cut into strips in a pan with a little oil. Sprinkle with a dash of white wine, a pinch of pepper, a piece of red pepper and cook until the pillow is golden. Remove it from the pan and remove the excess fat.
Blanch the tomatoes, remove the peel and seeds and cut them into strips, then cook them for 15 minutes over a high heat in the pan of the bacon, with a pinch of salt. Meanwhile boil the pasta in boiling salted water. Remove the chilli pepper and place the bacon in the tomato. Drain the pasta, season with the sauce and complete with plenty of grated pecorino cheese.
