Chef Carlo demonstrates how to make Pasta Amatriciana, a simple and hearty Italian pasta dish!
Pasta Amatriciana
1/2 lb. coarse chopped bacon
(or guanciale if you’re rich)
1 lb pureed large tomatoes or 3 cups (710 mL) tomato sauce
2 oz. White Wine
1 tsp red pepper flake
salt & pepper
grated or fresh pecorino
Mafalda (Reginette) pasta
extra virgin olive oil
SAUCE
cook down/render bacon
remove some from bacon from the pan for garnish
add red pepper flake
deglaze pan with 2 oz. white wine & stir
stir in tomatoes
add pinch of pepper
simmer for 5 minutes
PASTA
Add water to large pot
Add 2 tablespoons salt
Bring to boil
slowly stir in pasta
Cook pasta until al dente (a slight firmness when bitten)
Strain pasta into a bowl
Toss with some olive oil
COMBINE
Add pasta to sauce
Reduce heat to warm
Stir sauce and pasta well
Plate pasta
Add pinch of pepper
Top with pecorino cheese
Garnish with bacon
Enjoy!
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