“Spaghettoni all’amatriciana”

Let’s Cook!

To cook Organic spaghettoni all’amatriciana, first put the water to boil for the
cooking of the pasta to be salted then boiled. Then you can dedicate yourself
to seasoning: take the Organic black pork bacon, remove the cuter and cut it
into slices about 1 cm thick; reduce the slices to a list by about half a cm.

At this point heat a drizzle of Organic Evo oil in a pan and add the cheek cut
into a list; sauté it over low heat for 7-8 minutes until the fat has become
transparent and the meat crispy; stir often taking care not to burn it.

Transfer the organic black pork lists to a plate and set aside, pour the organic
tomato puree into the same pan, continue cooking the sauce for about 10
minutes. At this point the water in the pan will have come to a boil, then pour
the spaghettoni and cook them al dente.

Meanwhile, adjust the salt, add the cheek boards to the pan and stir to mix.

Once the spaghettoni is cooked, drain them and add them directly to the pan
with the sauce. Skip the pasta very quickly to mix well with the seasoning, if
you like the pasta al dente you can turn off the heat otherwise pour little water
of the pasta to continue cooking. To finish dusted with the grated “Pecorino
Principe”: your spaghetti all’Amatriciana are ready to be served!

Enjoy!