Spicy Bacon Pasta

La storia di questo piatto

This is not a codified recipe but a modern Italian home interpretation, a cousin to the amatriciana of Amatrice that reaches for smoked pancetta instead of guanciale. It lives in the everyday kitchen, where tomato, chili and garlic are old companions and pecorino romano closes the circle.

Ingredienti

• 80 g Pasta (spaghetti or rigatoni)
• 40 g Smoked pancetta, diced
• 80 g Tomato passata
• 1 piece Fresh or dried chili pepper
• 1 clove Garlic
• 1 tablespoon Extra virgin olive oil
• 10 g Grated Pecorino Romano
• 6 g Salt
• 0.3 g Black pepper

Preparazione

1. Bring a generous pot of water to a boil and salt it with 5 g of salt (about 1 level teaspoon).
2. In a non-stick pan, brown the diced pancetta with 1 tablespoon of olive oil over medium heat until crispy.
3. Add the crushed garlic and the minced chili, and let them flavor the oil for one minute.
4. Pour in the tomato passata, add 1 g of salt (a small pinch), taste and adjust if needed, then simmer over low heat for 8-10 minutes.
5. Cook the pasta until al dente, then drain it, reserving a little of the cooking water.
6. Toss the pasta in the sauce with a tablespoon of cooking water, mantecare with the Pecorino, and serve with 0.3 g of freshly ground black pepper (a generous grind), adjusting to taste.