Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, spaghetti with pancetta, tomatoes and pecorino. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Spaghetti with pancetta, tomatoes and pecorino is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Spaghetti with pancetta, tomatoes and pecorino is something which I have loved my whole life.
Bring a large pot of well-salted water to a boil. Add the pancetta to a heavy large skillet over medium heat. Feed a family of four for less than a fiver!
To begin with this particular recipe, we must prepare a few ingredients. You can cook spaghetti with pancetta, tomatoes and pecorino using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spaghetti with pancetta, tomatoes and pecorino:
- Get 500 g spaghetti
- Make ready 150 g pancetta (chopped bacon will do)
- Take Small chopped onion
- Take Half tin of chopped tomatoes
- Make ready Pecorino cheese
- Make ready Touch olive oil
Serve pasta topped with pancetta and Pecorino. We cook our pancetta with tomatoes and pecorino romano cheese for an authentic taste of Amatrice. There's no garlic, no onion and no herbs to retain the purist cheese and meat flavours. Once you're done, simply sit back and enjoy your linguine with cherry tomatoes, pancetta and white wine and don't forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Steps to make Spaghetti with pancetta, tomatoes and pecorino:
- Cook spaghetti in salted water, approx 10 mins. Meanwhile, cook onion and pancetta in olive oil, medium heat
- After 3-4 minutes, add chopped tomatoes, stir well and cook until pasta is cooked (remaining few minutes)
- When pasta is cooked, drain and add to sauce. Mix it all up well and serve immediately with pecorino
- Mix well :)
This traditional Roman dish combines pasta, pancetta, tomatoes, onions, Pecorino and crushed red pepper for a hint of heat. Bucatini is a thick-walled tubular pasta with a narrow hole running through the center; perciatelli, spaghetti or rigatoni make good substitutions. Add the tomatoes and cook until the tomatoes become soft. This is a riff on aglio e olio - the Neapolitan classic pasta with garlic and olive oil. It's lighter on the garlic, adds a bright note with the sun-dried tomatoes and swaps out the cheese for pecorino romano.
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