Istituto

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Istituto Gian Vincenzo Gravina Crotone -
ITALY Amalia Crudo and Maria Vittoria Mungari
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Spaghetti allAmatriciana

• Spaghetti allAmatriciana is a traditional
  Italian dish.
• The name comes from Amatrice, a little town
  near Rome.
• As it often happened to the majority of Italian
  dishes, this recipe has gone through many changes
  so far.
• It used to be a poor simple meal for shepherds in
  the past. It was composed of spaghetti, grated
  cheese and guanciale (typical Italian bacon).

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In the beginning the recipe used to be without
tomatoes, but the most famous version is the
following

• Ingredients for 4 servings
• 400 g of spaghetti
• 400 g of peeled tomatoes.
• 100 g of seasoned guanciale
• Dry white wine
• Salt
• Ground black pepper
• Chili (optional)

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Eliminate the external part of bacon,called
cotenna (1) and cut guanciale into cubes
(2).Take a pan,fry bacon in olive oil and add
ground pepper (3).
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When the bacon browns (4), add some white wine
(5) and let it evaporate (6).
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Drain the bacon, take it out of the pan and put
it in a dish (7). Chop the tomatoes and pour them
into the pan (8) containing the sauce where the
bacon has just been cooked (9).
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Cook everything for five/eight minutes (10). Cook
the spaghetti in plenty of water (11). Drain,
add and pour the spaghetti into a pan with grated
cheese and guanciale. Then add ground black
pepper and mix everything together.
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Bon Appetit!
Buon Appetito!