SPAGHETTI ALL'AMATRICIANA

DIRECTIONS:
Peel and seed the tomatoes and cut the flesh into 
thin strips. 
Cut up the guanciale, not too small. 
Brown the guanciale in a saucepan with the oil, 
then drain and keep warm. 
Meanwhile, brown the onion and the hot red pepper 
lightly in the pan.
Add the tomato, salt moderately, and cook for about 
10 minutes. Discard the hot red pepper and add the 
guanciale. Cook the pasta al dente, put it in a 
heated bowl, top first with the grated pecorino, 
then with the sauce.
Originally from the town of Amatrice, this highly 
typical pasta has now become a standard of popular 
Roman Cooking. 
To make it properly, never substitute pancetta for 
guanciale, which has a much more delicate flavor. 
The amount of  tomato is just as important, since 
the pasta should be only slightly red.

COMMENTS:
An easy to prepare traditional Latain spaghetti 
sauces. 
Taken from The Food of Rome and Lazio: History, 
Folklore and Recipes by Oretta Zanini De Vita, 
translated by Maureen B. Fant 
(Alphabyte, Rome, 1994)
 

Submitted by: Submitted by David E. Zerga 

 dzerga6@compuserve.com