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Pasta alla Amatriciana – cherry tomatoes, pancetta and white wine (traditional method & Thermomix)
Description
This recipe, which originates from the Lazio region of Italy, is a real treat for pasta lovers. Less well known than Bolognese or Carbonara, Amatriciana deserves a place of honour on your table: ripe cherry tomatoes, crispy pancetta, a dash of dry white wine and a touch of Pecorino cheese make for a fragrant and delicious dish. Ideal for a meal with family or friends, it is quick to prepare and sure to please.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Heat the olive oil in a large frying pan over medium heat. Add the onion and fry until golden brown.
2. Add the pancetta and continue cooking for a few minutes until it is slightly crispy.
3. Pour in the white wine and allow to reduce so that the alcohol evaporates.
4. Add the cherry tomatoes and cayenne pepper. Stir and simmer over low heat for about 8 minutes. Season with salt if necessary, then set aside.
5. Cook the pasta in a large saucepan of boiling salted water, according to the instructions on the packet.
6. Drain the pasta and mix it immediately with the sauce.
7. Serve immediately, sprinkled with grated pecorino cheese and chopped parsley.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the Pecorino cheese in the bowl and grate for 15 seconds/speed 10. Set aside.
2. Place the parsley in the bowl and chop for 15 seconds/speed 7. Set aside.
3. Put the oil, onion and pancetta into the bowl and sauté for 5 minutes/100°C/speed 1.
4. Add the white wine and cook for 5 minutes/100°C/speed 1.
5. Add the tomatoes, salt and cayenne pepper, then cook for 15 minutes/100°C/speed 0.5.
6. Meanwhile, cook the pasta in a large saucepan of boiling salted water. Drain, then transfer to the bowl with the sauce and mix gently.
7. Serve immediately with the grated cheese and reserved parsley.
