Spaghetti alla Matriciana (Spaghetti with salt pork and tomato)

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20 minutes 4 Servings Print RecipeEmail Recipe

Ingredients

1tablespoonbacon dripping
1mediumonion (chopped)
4slicebacon (or equivalent weight of salt pork - cut into thin strips)
8largetomatoes (skinned and chopped)
  salt and papper (to taste)
  freshly cooked spaghetti
1clovegarlic
1tablespoonolive 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.

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