Spaghetti alla Matriciana (Spaghetti with salt pork and tomato)

The Gourmet's Guide to Italian Cooking, 1973

20 minutes — 4 Servings

Ingredients

1	tablespoon	bacon dripping
1	medium	onion (chopped)
4	slice	bacon (or equivalent weight of salt pork - cut into thin strips)
8	large	tomatoes (skinned and chopped)
		salt and papper (to taste)
		freshly cooked spaghetti
1	clove	garlic
1	tablespoon	olive oil
		pecorino or parmesan cheese (grated)

Instructions

A specialty from the Abruzzo e Molise region, which is noted for its excellent but unsophisticated cuisine.

Heat the dripping in a saucepan. Add the onion and bacon rashers and fry gently for 5 minutes. Add the tomatoes and salt and pepper to taste, then simmer for 5 minutes.

Drain the spaghetti thoroughly and put into a warm serving dish, rubbed first with a cut clove of garlic.

Add the olive oil and toss the spaghetti thoroughly. Pour the sauce on top and accompany with grated Pecorino cheese (if available) or grated Parmesan.