Dish of the Lazio peasant tradition, it is now one of the specialties of Italian cuisine
For kitchen purists we are about to write a heresy, but know that amatriciana, this sauce so famous and loved by all, born in a small town in Lazio, called Amatrice, can be prepared even without the pig cheek, ingredient not always available for those not in those areas. We offer you two variants, different but equally tasty, don't despair!
Sweet bacon, a possibility for amatriciana without bacon
A possible variation to the pillow may be the bacon, a salami that is obtained precisely from the belly of the pig, and which can be sweet or smoked. For the amatriciana the correct version is the sweet one. It has a fat appearance with thin layers of meat. The piece of pork is put in salt and left to rest for a few days. Together with salt you can also add some spices, such as pepper, cloves and juniper. Then the actual maturing process begins, which can last from 50 to 120 days, depending on the size. At the end you will get a delicatessen with a delicate and sweet taste, perfect for seasoning a nice plate of amatriciana spaghetti!
Do you know him? It is a very particular salami, salted, seasoned and slightly smoked and is presented in slices of Red edged with white fat, fragrant and appetizing. It is mainly produced in the lower Lombardy region, in the areas of Vigevano, Pavia and Mortara, and in Friuli Venezia Giulia. On the palate it is softer and more delicate than salami made with pork, but equally tasty. It can be sliced with a knife and browned in a little oil. You will get crispy and tasty morsels, which will go well with tomato sauce and pecorino romano.
And now some advice for perfect cooking of amatriciana without bacon
Once you have found all the ingredients you need to prepare yours tomato and bacon, you just have to make sure you don't miss cooking pasta, which can be spaghetti or bucatino, as you prefer. To obtain the best result, the indispensable operation is to risotto the pasta: in this way its starch will mix with the tomato sauce, making this sauce much more creamy and homogeneous. Then drain the pasta a few minutes before perfect cooking, keeping two ladles of cooking water. Then pour the pasta into the pan with the sauce, mix well and add the cooking water. So cook your spaghetti until they are al dente, adding more water if necessary. Once the pasta is cooked, sprinkle with a tablespoon of pecorino cheese and serve immediately without the bacon: you can do it!