whipupitalian
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 10 MIN SERVINGS: 4 COST: LOW
1 CAN TOMATO PUREE
1/2 CUP DICED PANCETTA OR GUANCIALE, IN SUBSTITUTION YOU CAN USE BACON
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
FRESHLY GRATED PECORINO ROMANO, IN SUBSTITUTION YOU CAN USE PARMIGIANO REGGIANO
SALT AND PEPPER TO TASTE
INGREDIENTS FOR PASTA
1 POUND SPAGHETTI
SALT TO TASTE
WATER
RECIPE
START TO BRING THE WATER TO A BOIL IN A LARGE PAN. IN A LARGE FRY PAN PUT THE OLIVE OIL AND THE PANCETTA OVER MEDIUM HEAT
WHEN THE PANCETTA IS CRISPY, TAKE IT OUT OF THE FRY PAN AND SET A SIDE
. DO NOT THROW AWAY THE OIL OF THE PANCETTA. IF THE WATER FOR THE PASTA IS BOILING, ADD THE SALT AND THE PASTA AND COOK AL DENTE
ADD THE TOMATO PUREE TO THE OIL LEFT IN THE FRY PAN, ADD SALT AND PEPPER AND COOK A FEW MINUTES
ADD THE CRISPY PANCETTA TO THE TOMATO SAUCE JUST BEFORE ADDING THE COOKED PASTA
ADD THE DRAINED PASTA COOKED AL DENTE TO THE SAUCE AND SAUTEE
SERVE HOT WITH GRATED PECORINO ROMANO OR PARMIGIANO REGGIANO
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES