Buon appetito!
Spaghetti all'amatriciana
Italy with tomato
made by Harry Belmans
Credits: Heikki Verdurme
Ingredients
4 persons
- 2 cans ELVEA diced tomatoes with garlic
- 250 grams pancetta
- olive oil
- butter
- 2 carrots
- June 1st
- rosemary sprig
- sprig of thyme
- 2 glasses of red wine
- 1 teaspoon chili flakes
- pepper
- salt
- 250 grams spaghetti
- pecorino
- flat parsley
Preparation
-
1
Cut the pancetta into strips and sauté in a little butter and olive oil.
-
2
Fry the pancetta until crisp and remove from the pan.
-
3
Now put the vegetables and half of the herbs in the pan and braise them for a few minutes.
-
4
Add the red wine and diced tomatoes here.
-
5
Bring to a boil and let the sauce simmer on low heat with the lid on for 2 hours.
-
6
Mix the sauce and add the other half of the herbs and chili flakes.
-
7
Season with salt and pepper. Add half of the pancetta.
-
8
Cook the pasta al dente.
-
9
Add the pasta to the sauce, along with a few tablespoons of the pasta water. Stir the pasta well into the sauce and serve.
-
10
Finish with pecorino, pancetta, and parsley.
Buon appetito!
