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Pasta all’Amatriciana - Pasta with Bacon and Tomato

Anna Maria VolpiThis 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 here>

Anna 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.

These 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.

She 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.

After you try some of Anna Maria’s recipes, you will understand why her friends and family in Italy nicknamed her dolce forno (sweet oven) for her incomparable baking abilities.

To read more and obtain more recipes visit Anna’s web site <click here>

Ingredients

4 - 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
salt
1 lb (450 gr) spaghettoni (thick spaghetti) pasta
1/2 cup (100 gr) pecorino romano cheese, freshly grated

Method

  • In a frying pan, put the olive oil, bacon, and generous red pepper.
  • Sauté on low heat until bacon is soft.
  • Add tomatoes and cook for approximately 10 minutes, until sauce is thicker. Add salt if necessary.
  • Cook 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.
  • Top with sauce, add freshly grated cheese, toss thoroughly. Serve at once.

Serves 4

Anna Maria Volpi

© Anna Maria Volpi

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