All'Amatriciana

Did you know that pasta All'amatriciana would not have been invented without the discovery of the new world?

The ingredient that separates this dish from pasta alla gricia is the iconic tomato sauce. Tomatoes are native to the Americas, and would not have been a part of earlier pasta dishes in Italy.

It is said that the people of the small town of Amatrice, Italy, were the first to add tomatoes to this delicious dish.

Ingredients:

1. 1/3 pounds of pasta (ideally spaghetti or linguine)

2. 1 tbsp of freshly cracked black pepper

3. 1 ½ cups of freshly grated Pecorino Romano (or Parmigiano Reggiano) cheese

4. 1/3 pound of bacon (ideally Guanciale or Pancetta)

5. 1 can of San Marzano tomatoes

Instructions:

1. Empty out can of tomatoes in a bowl and squeeze tomatoes with hands until a chunky tomato sauce is formed

2. Cook pasta in salted boiling water 1 minute less to package instructions

3. Strain pasta

4. Cook bacon over medium high heat until crispy and drain 2/3 of rendered fat

5. Add the pasta and the tomato sauce

6. In medium low heat, stir constantly and add the cheese and pepper until well combined

7. Serve with more pepper and cheese on top

Enjoy!