ROME - Roman Dish - Pasta all'a Matriciana

A recipe, courtesy of Luisa Messina - A Flight Attendant native of Rome.

Pasta all'a Matriciana

Ingredients -

150 grams Pancetta Dolce (Italian Bacon)
300 grams Pasta (Buccattini or any pasta, ok)
1/2 onion
300 grams chopped tomatoes (canned)
40 grams Pecorino Romano Cheese (grated)
3 Tbs Olive Oil
Salt & Pepper
Pepperoncino (red pepper)

Preparation -

chop onion - heat oil in medium heat and saute pancetta until trans lucid - lower the flame and let it cook for a few minutes - add the onion, and let it cook at low heat for a few more minutes, until the onion becomes light "blond" in color. Don't burn the onions, because it will affect the taste! Add the tomatoes and mix well. Let it cook for a few minutes in low heat - don't add too much salt, because the pancetta is salty - season - with salt and pepper and pepperoncino (get in Rome or use red pepper flakes). Cook the pasta in water with some salt until it is cooked "al dente" - discard the water from the pasta and add the pasta in the pot with the tomato sauce. Mix and cook for one or two minutes add Pecorino Romano grated cheese - mix and serve!


Thank you Luisa! We love Italian food. Please, send us more of your family's recipes!!


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