SPAGHETTI A L'AMATRICIANA
Serves 4 as a main course|
This very cheap recipe proves once more that an italian dish is at good as it's ingredients. So do not compromise on the quality of them.|
Thanks to Kris Van Bael for this classic recipe.
- 2 onions, finely chopped
- 250g (9oz) of unsmoked bacon (low fat), cubed
- 250g (9oz) of mushrooms, finely sliced
- 350ml (13 fl oz)
tomato pulp or
- 1 or 2 cloves of garlic
- 5 leaves of fresh basil
- ½ glass of dry white wine
- salt and freshly ground black pepper
60g (2 oz) freshly grated
- 500g (1lb 2oz)
Heat the fine chopped onions in a little olive oil until they get glazy. Add the bacon (cubes) when halfway. Apply lots
of black pepper on the bacon (no salt).
When the onions are glazy add the fine sliced
mushrooms. Give them the opportunity to suck in the bacon's flavours (so do NOT wash them,
just brush them)
Apply some more pepper.
Add the white wine and the garlic and let it boil
for a minute. Add the pasata and let it boil softly
for another 10 minutes. Add the chopped basil-leaves in the end.
Serve with the grated parmesan cheese.