By Mr. Taste
Spaghetti alla Amatriciana is Italian for “flour and wheat shaped into thin long cylindrical cylinders, covered in a liquidy but also solidy goo made from combining tomatoes, bacon and cheese” (probably). Quick and simple to make, this classic Italian dish has been eaten for centuries from the top lace of the boot to the heel since Marco Polo brought home spaghetti from the Orient.
Tastes excellent when eaten hot! Tastes satisfactory when eaten cold!
Ingredients I used
- 150g Pancetta
- 2 Cans of Diced Tomatoes
- 500g Wholegrain Spaghetti
- Grated Pecorino Romano
- Olive Oil
- Salt
- Chilli
Because we don’t have a cheese grater, I used my Macgyver skills and grated my cheese beforehand with a serrated knife. I grated for about 10 minutes but it didn’t yield much of a result and the bits were still chunky. I also used two cans of tomatoes because the special at the grocery only applied when you buy two. I used wholegrain pasta because it is has fibre and I bought San Remo because it is the official pasta of Netball.
These are the ingredients - look how many there are.
Boil up some water for the pasta. Meanwhile, fry up the pancetta in some olive oil on low until it is all nice and cooked.
Well I never! The authenticity of this dish has been compromised with the substitution of guanciale with pancetta.
Once you are satisfied with the cookedness of the pancetta, open the cans of tomatoes and throw them on the pancetta. Throw the pasta into the pot of boiling water with a handful of salt.
Canned tomatoes! Well I never!
Simmer it for a while so the sauce gets thick. At this point I added Sriracha because I forgot to buy the chilli and there was none left in the freezer. Sriracha makes Marco Polo happy.
Asian sauce! Well I never!
Put the pasta in the biggest bowl you have. Add the sauce to the bowl and throw on your cheese. Then mix it like crazy, making sure to rub as much cheese as you can on the sides of the bowl so the dishwasher keeps busy.
In hindsight, I should've just used that big pot I cooked the pasta instead of getting a totally new bowl.
Preferably serve it on a plate, but any sort of slightly concave vessel will do – use your imagination!
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That looks hearty and tasty, especially the pancetta! I’m impressed you could be bothered using a knife to grate the cheese!
