Transcript Diapositiva 1

SPAGHETTI
ALL’AMATRICIANA
Istituto “Gian Vincenzo Gravina”
Crotone - ITALY
Amalia Crudo
and
Maria Vittoria Mungari
Spaghetti all’Amatriciana
• Spaghetti all’Amatriciana is a traditional Italian
dish.
• The name comes from “Amatrice”, a little town
near Rome.
• As it often happened to the majority of Italian
dishes, this recipe has gone through many
changes so far.
• It used to be a poor simple meal for shepherds
in the past. It was composed of: spaghetti,
grated cheese and guanciale (typical Italian
bacon).
In the beginning the recipe used to be without tomatoes,
but the most famous version is the following:
Ingredients for 4 servings:
• 400 g of spaghetti
• 400 g of peeled tomatoes.
• 100 g of seasoned guanciale
• Dry white wine
• Salt
• Ground black pepper
• Chili (optional)
Eliminate the external part of bacon,called cotenna (1)
and cut guanciale into cubes (2).
Take a pan,fry bacon in olive oil and add ground
pepper (3).
When the bacon browns (4), add some white wine (5)
and let it evaporate (6).
Drain the bacon, take it out of the pan and put it
in a dish (7). Chop the tomatoes and pour them
into the pan (8) containing the sauce where the
bacon has just been cooked (9).
Cook everything for five/eight minutes (10).
Cook the spaghetti in plenty of water (11).
Drain, add and pour the spaghetti into a pan with
grated cheese and guanciale. Then add ground
black pepper and mix everything together.