Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tagliatelle all’amatriciana. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Giuseppe's back with another Italian classic! Amatriciana is definitely a delicious less-is-more kinda sauce which is traditionally served with bucatini. Sugo all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion. Gli spaghetti all'Amatriciana si possono conservare in un contenitore ermetico in frigorifero per un giorno al massimo.

Tagliatelle all’amatriciana is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Tagliatelle all’amatriciana is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have tagliatelle all’amatriciana using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tagliatelle all’amatriciana:

1. Make ready 500 g Tagliatelle
2. Prepare 150 grams bacon
3. Get 1 chunk of onion
4. Get 2 chunks of garlic
5. Prepare 1/2 teaspoon sugar
6. Prepare 1 dl white wine
7. Prepare 2 cans peeled tomato
8. Take Parmesan
9. Make ready Olive oil
10. Take Salt
11. Make ready Pepper

Reteta tagliatelle all'amatriciana cu guanciale de Amatrice si pecorino. The Kitchen with Great Italian Chefs. Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe - like many other classic Italian pasta dishes - stands. It could be said that bucatini all'amatriciana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking.

Instructions to make Tagliatelle all’amatriciana:

1. Cut the bacon into small cubes. Also, cut onion and garlic.
2. In one pan fry bacon until it becomes crispy.
3. In the second pan put olive oil. When oil becomes warm add onion. Add garlic. Add salt and pepper.
4. When the onion starts getting color put white wine and cook it for about 4 minutes. After that add peeled tomato. Cook it until sauce becomes thickly. At the end of the cooking process add bacon and sugar. The sauce is ready.
5. To cook tagliatelle al dente, start by bringing a pot of water to a boil and adding the pasta to it. Then, after the pasta has been cooking for 6 or 7 minutes(read instructions at your product package), try tasting a piece of it. If it’s still crunchy, keep cooking it in 30-second intervals until it’s firm but no longer.
6. When the tagliatelle are ready mix them with the sauce that we prepared.
7. When you serve your dish, you can add a little bit of parmesan on top of it and olive oil.

Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe - like many other classic Italian pasta dishes - stands. It could be said that bucatini all'amatriciana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet. Pasta all'amatriciana: la ricetta originale romana ideale per ogni occasione. Siete pronti a scoprirne tutti i segreti?

So that is going to wrap it up for this special food tagliatelle all’amatriciana recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!