Spaghetti alla Matriciana (Spaghetti with salt pork and tomato)
The Gourmet's Guide to Italian Cooking, 1973
20 minutes — 4 Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsA 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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