What if we changed up a bit of traditional pasta carbonara with an easy but a little lighter recipe? Discover spaghetti all’amatriciana from Simone Zanoni.
if macaroni Carbonara is very popular in the winter, and this hearty Roman recipe is not ideal in hot weather. If you are looking for a pasta recipe this is it Easy to prepare, but a little lighter, here’s what you’re looking for: Pasta allatriciana. Another basic recipe of Italian and Roman cuisine, pasta allatriciana is prepared with it Only 3 ingredients ! Here’s the recipe from Simone Zanoni, chef at George Restaurant at the Four Seasons Hotel George V in Paris.
Ingredients for Spaghetti Amatriciana by Simone Zanoni
Below are approximately the quantities you will need to serve 4 panels.
- 400 grams of spaghetti
- 150 grams of bacon cut into pieces
- 1 cup of dry white wine
- 400 grams of tomato paste or homemade tomato pulp
- 80 grams of grated pecorino + 1 pinch for dressing
- 1 fresh pepper, chopped small
- Salt and freshly ground pepper
Steps to prepare spaghetti Amatriciana by Simone Zanoni
For this recipe, No need for fatWarranty is enough!
- Brown the bacon bits in a frying pan without adding any fat. Add a little pepper and cook over medium heat. When the guanciale becomes golden and crispyRemove them with a skimmer so that their fat remains in the pan and place them on absorbent paper.
- Then brown the peppers in the guanciale fat Deglaze with white wine. When ¾ of the wine has evaporated, add the tomato pulp and cook over very low heat.
- Cook the spaghetti for half the time stated on the package. Then finish cooking in the pan With sauce and a small scoop of cooking water.
- Once the pasta is completely cooked, add the guanciale and grated pecorino off the heat.
To fool your guestsArrange the spaghetti by rolling the spaghetti into a circle using tongs. Finish with a sprinkling of grated pecorino and a pinch of freshly ground pepper. Treat yourself!