Passport & Plate - Spaghetti alla Matriciana
Italy | Friday, March 14, 2014 | 1 photos
Ingredients
• 1/2 Lb - Spaghetti
• 1/2 Cup - Guanciale or Pancetta
• 3 Cups - Crushed tomatoes
• 1/2 Cup - White wine
• 1 Medium onion
• 1/2 Cup - Pecorino romano
• 1 Peperoncino
• 2 Leaves fresh basil
• EV olive oil
How to prepare this recipe• In a large saute` pan add 3 Tbs of EV olive oil.
• Chop the onion finely and saute` it in the oil.
• Add the pancetta and let it brown slightly.
• Add the white wine and let the alcohol evaporate.
• Add the crushed tomatoes, the peperoncino and the basil.
• Cook for another 10 minutes.
• Boil the spaghetti very "al dente" and pour into the saute` pan.
• Add 3 Tbs of pecorino romano and mix for 2-3 minutes.
• Serve by adding a generous sprinkle of pecorino romano.
The story behind this recipeI want to write the recipe of one of my favorite Italian dish, which reflects my journey to Rome this winter. It was January, the post-New Year period when the weather is rather unpredictable. It was a very difficult period for me, as I just got a divorce, so I decided that Italy was the only way for me to divert my thoughts from all the negative stuff. My best friend knew about my passion for Italy, so she organized a trip to Rome for us. One day we decided to explore the ancient center of the city and after a 4-hours tour there started a storm with a heavy shower. Our boots were wet through and through and we were chilled to the bones. Luckily on a very narrow street we found a very ordinary restaurant, which specialized in pasta. That was the place where I was introduced to Spaghetti alla Matriciana for the first time. It was not only tasty, but one of the ingredients even managed to warm us up. Each bite of it was bringing some warmth not only to my body, but at the same time it was capturing my heart and soul. This dish not only helped us to survive from cold, it helped my soul and heart to feel alive again.
