Pasta amatriciana


Pasta with zucchini

  • 500 GRAM PASTA, fresh or ready made
  • 100 GRAM PANCETTA, in strips
  • 1 ONION, chopped
  • 5 TOMATOES, cubed
  • 1 RED PEPPER, chopped
  • 100 GRAM PECORINO, shaved
  • 500 GRAM PASTA, fresh or ready made
  • 250 GRAM MUSHROOMS, sliced
  • 1 ZUCCHINI, sliced
  • 100 GRAM BACON, cubed
  • 75 GRAM CHEESE, grated

Stir fry the onion and pepper for 3 minutes. Add the pancetta and stir fry until it is crispy. Add the tomatoes and pepper and salt to taste, and simmer for 15 minutes. Cook in the meantime the pasta al dente. Serve the pasta with the sauce and sprinkle with cheese.

Pasta or sugo (alla) amatriciana originates from Amatricia, in the province Rieti in the mountains of Lazio, about 80 miles from Rome. It is often served on the Sunday after Fer Agosto (15 August) with celebrations and fanfare. The recipe is with dried pork cheek, but as it is difficult to find such an ingredient, you can use another variation of pork.

Cook the pasta al dente. In the meantime, stir fry the bacon 5 minutes. Add the mushrooms and the zucchini and fry 5 minutes more. Add the cream, bring this to the boil and dissolve the cheese. Simmer for 2 minutes. Serve the pasta with the sauce.

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