Spaghetti Matriciana
Source of Recipe
Buca di Beppo
Recipe Introduction
"Spaghetti for lovers"
List of Ingredients
Bacon 3 strips
Medium Red Onion, chopped 1
Garlic, Crushed 3 cloves
Crushed Red Pepper 1/4 tsp
Chopped Tomatoes 14 or 16 oz can
Spaghetti, Dry, Italian 8 oz
Grated Romano Cheese As needed
Recipe
1. Have a large pot of boiling water on the stove ready to cook the spaghetti. Add a small handful of salt to the water.
2. Place the bacon in the freezer for 15 minutes or until it stiffens up. This will make it easy to cut.
3. Slice the bacon into 1/4" strips.
4. Place the bacon in a cold (room temperature) sauté pan, 10-12" and turn the heat to medium.
5. Cook the bacon slowly until it is dark and crispy; take care not to burn the bacon. Turn down the heat if the bacon is browning quickly or begins to smoke.
6. Once the bacon is ready, add the onion and cook until the onion begins to turn clear. Stir constantly to keep the bacon from burning.
7. Add the crushed garlic and crushed red pepper and cook for about one minute more.
8. Add the can of tomatoes to the pan and bring to a simmer.
9. At this point place the spaghetti in the boiling water. Gently move the spaghetti with a large spoon or pair of tongs constantly so the spaghetti does not stick together.
10. Stir the sauce constantly and do not let the sauce boil too vigorously.
11. Follow the cook time closely on the spaghetti. Taste a piece to check for doneness. It should be firm to the bite but not crunchy.
12. Drain the pasta when it is done. DO NOT RINSE.
13. At this point the sauce should be ready.
14. Add the pasta to the sauce and gently toss together using a pair of tongs.
15. Divide the pasta between 2 plates and pour the remaining sauce over the top.
16. Add grated Romano cheese over the top and serve.
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