Posted 3 months ago / 271 notes / Via: sarahsamudre

BENDE TATMAK İSTİYORUM BUNU :) sarahsamudre: When Vasant and I went to Rome, this was one of the tastiest dishes we learned to cook. Incredibly simple to make and indescribably savory, Amatriciana is one of our favorite dinner recipes. This dish takes a half hour to prepare and is best served with a Chianti or a Cabernet Sauvignon: Amatriciana: 1 lb. Fresh Side Pork (get your butcher to slice it 1/4”thick. Dice those slices to 1/4” wide. If you don’t find this, thick cut bacon will work almost as well.) 15 oz. Fresh Pasta (I’d advise against dry pasta. It does not imbibe the flavor the same way as the fresh pasta, when you cook it in the tomato bacon sauce. 95% of all grocery stores carry fresh pasta. Splurge and try it with this recipe. You won’t regret it.) 2 Cans Tomato Sauce (30 oz. total) 1/2 lb. Pecorino Romano, grated fine 2 T. Pepper In a large skillet, begin cooking the bacon. While the bacon cooks and crisps, grate the pecorino romano. Don’t try to enjoy this cheese raw… it’s too salty for most people. But once it’s combined with the sweet tomato sauce, it will balance out the dish beautifully. Boil the fresh pasta for two minutes. Once the bacon is cooked, add the tomato sauce to the bacon and its grease. Use the lid of the skillet to shelter you like a shield, as the sauce will splatter in the grease. Stir the tomato and bacon together, and add the pepper. Drain the pasta once it’s cooked for two minutes and add it to the tomato and bacon sauce, letting it continue to cook in that sauce for the next five minutes. Flip the pasta over and over in the sauce, aerating it and immersing it in the sauce. After five minutes, begin adding the grated pecorino romano in small handfuls, flipping the pasta in the skillet and making sure the cheese melts into the sauce and pasta evenly. Continue doing this until all the cheese is melted in the pasta. (A good side for this is braised spinach. Just put fresh spinach leaves on a hot skillet and stir around until it wilts. When it cooks down, salt to taste and serve on the side with the amatriciana.) I mean, come on. This is, simply put, BACON PASTA. Cheesy, bacon pasta. How could you not love it?

BENDE TATMAK İSTİYORUM BUNU :) sarahsamudre:

When Vasant and I went to Rome, this was one of the tastiest dishes we learned to cook. Incredibly simple to make and indescribably savory, Amatriciana is one of our favorite dinner recipes.

This dish takes a half hour to prepare and is best served with a Chianti or a Cabernet Sauvignon:

Amatriciana:

  • 1 lb. Fresh Side Pork (get your butcher to slice it 1/4”thick. Dice those slices to 1/4” wide. If you don’t find this, thick cut bacon will work almost as well.)
  • 15 oz. Fresh Pasta (I’d advise against dry pasta. It does not imbibe the flavor the same way as the fresh pasta, when you cook it in the tomato bacon sauce. 95% of all grocery stores carry fresh pasta. Splurge and try it with this recipe. You won’t regret it.)
  • 2 Cans Tomato Sauce (30 oz. total)
  • 1/2 lb. Pecorino Romano, grated fine
  • 2 T. Pepper

In a large skillet, begin cooking the bacon. While the bacon cooks and crisps, grate the pecorino romano. Don’t try to enjoy this cheese raw… it’s too salty for most people. But once it’s combined with the sweet tomato sauce, it will balance out the dish beautifully.

Boil the fresh pasta for two minutes. Once the bacon is cooked, add the tomato sauce to the bacon and its grease. Use the lid of the skillet to shelter you like a shield, as the sauce will splatter in the grease. Stir the tomato and bacon together, and add the pepper. Drain the pasta once it’s cooked for two minutes and add it to the tomato and bacon sauce, letting it continue to cook in that sauce for the next five minutes. Flip the pasta over and over in the sauce, aerating it and immersing it in the sauce.

After five minutes, begin adding the grated pecorino romano in small handfuls, flipping the pasta in the skillet and making sure the cheese melts into the sauce and pasta evenly. Continue doing this until all the cheese is melted in the pasta.

(A good side for this is braised spinach. Just put fresh spinach leaves on a hot skillet and stir around until it wilts. When it cooks down, salt to taste and serve on the side with the amatriciana.)

I mean, come on. This is, simply put, BACON PASTA. Cheesy, bacon pasta.

How could you not love it?

271 notes
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  4. euphoria-23 reblogged this from sarahsamudre and added:
    BENDE TATMAK İSTİYORUM BUNU :) sarahsamudre:
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  7. clarkjung reblogged this from thefabulousthomasj and added:
    I have to do something…i m italian and this is pasta recepe for germans…cook the pasta al dente , dry it quick…not too...
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