L’Amatriciana, or “ La Matriciana” in Romanesco, is a sauce that took its name from Amatrice, a town in the Italian province of Rieti. The ancestor of the amatriciana is the gricia (or griscia), which is the same dish, but without the tomato. The recipe was invented by the ancient shepherds, who went to their pastures with lard, dried pasta, bacon, black pepper and pecorino cheese.
400 g Spaghetti
200 g bacon
120 g Pecorino di Amatrice (Or Pecorino Romano DOP)
500 g peeled tomatoes
DO NOT ADD OIL: it alters the taste of amatriciana; The bacon will fry in its own fat!
Preparation and Cooking:
Boil the water in a pan with a pinch of coarse salt.
Cut the bacon into strips (not into cubes), add it to the pan and let it fry in its own fat over low heat, until it “SFRIGOLA” (sizzles). When it is crispy and toasted – be careful not to burn it – collect it with a slotted spoon and set it aside on a saucer, leaving the fat inside the pan.
Pour the peeled tomatoes into the pan and cook for 10 to 15 minutes. Once cooked, mash them with a fork, reducing them to pulp and add 20 grams of grated pecorino. In theory you should not add salt, as you already have the flavor of the bacon and pecorino on your side, but I recommend you try it.
Drain the spaghetti and add it to the sauce in the pan, heating it over high heat for 2 minutes, mixing everything well.
Add the bacon and the rest of the pecorino, mix quickly and serve your Amatriciana hot!