Pasta allAmatriciana - Pasta with
Bacon and Tomato
recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
you try some of Anna Marias recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
read more and obtain more recipes visit Annas
web site <click
- 5 tbsps extra-virgin olive oil
4 oz (115 gr) Italian guanciale or pancetta diced,
(substitute with un-smoked bacon)
crushed red pepper
2 cups (500 gr) canned or fresh tomato, finely diced
1 lb (450 gr) spaghettoni (thick spaghetti) pasta
1/2 cup (100 gr) pecorino romano cheese, freshly grated
a frying pan, put the olive oil, bacon, and generous
on low heat until bacon is soft.
tomatoes and cook for approximately 10 minutes, until
sauce is thicker. Add salt if necessary.
pasta in abundant salt water following manufacturer's
instructions. Taste for readiness from time to time,
until al dente (firm but not too soft or overcooked).
Drain and transfer to a bowl.
with sauce, add freshly grated cheese, toss thoroughly.
Serve at once.
Anna Maria Volpi