I was fortunate enough to be in Rome last month on holiday, or rather, on pilgrimage to the Vatican City and to the art of Michelangelo Buonarotti. But of course, in addition to all the sightseeing, I made time to have a taste of whatever dishes that might be unique to the region. Being in the land of pasta, Pasta Amatriciana is one of them. According to Wikipedia, ‘Amatriciana is a traditional Italian pasta sauce based on guanciale (dried pork cheek), pecorino cheese and tomato, well-known in Roman and Italian cuisine.’
So very basically, I gave it a go with bacon, red onions, tomatoes and Parmesan. Also, I had it with mushroom tortellini as opposed to the usual bucatini.
- Set your pasta boiling away in a pot of salty water.
- With the help of a teaspoon of oil in a hot skillet, render the fat of the bacon out.
- Toss in the minced onions, and sweat it out till almost translucent.
- Add in the tomatoes, together with some passata. Or just add in some chopped tomatoes from a store-bought carton. Add volume to the sauce with pasta-cooking water, if necessary.
- Stir in a small handful of freshly grated Parmesan.
- Drain the cooked pasta and add to the sauce.
- Mix and serve with a grating of more Parmesan.