"Spaghetti alla Matriciana" Recipe for 4 people

400 grams of spaghetti Italian production of high quality.250 grams of bacon amateur, (do not use the bacon is made from pork belly, alters the flavor). The pillow is made from pig's snout is a fat so noble with more delicate flavor and fragrant is the essential ingredient for the preparation of matriciana, without it, is not matriciana sauce.500 grams of fresh tomatoes, peeled tomatoes instead of canned.150 grams of Pecorino Amateur, the very delicate flavor, not salty and slightly spicy1 tablespoon lard, lard was used at the time with its sweet and delicate, and also served as a lubricant for iron pans. (Do not use oil, with its acidity alters the taste).1 red pepper not too spicy.1 handful of salt for the pasta.PreparationCut the slices of bacon into strips of amateur long, uniform and the same thickness.(Do not cut the lard into small cubes, you are likely to make the thin end of yearning, hard) Peel the tomatoes in boiling water casalini scottandoli advance, peel away the central and the seeds, place in a bowl the chopped tomatoes together with their juice.Grate the pecorino amateur, I repeat do not use the Roman has a strong salty taste.Pour a tablespoon of lard in the frying pan iron so as to cover completely the bottom, and let it heat over high heat. Pour the chili pepper and strips of bacon pinwheels immediately with a wooden spoon. (Iron skillet used strictly as not to alter the flavor of the sauce) Reduce the heat and fry the bacon for a couple of minutes, until it has reached the right golden yellow coloring. (Note, here we must seize the moment in time that could be what will mark the end of 'abbrustolimento or the beginning of a possible burning of the pillow. So beware, seizing the moment and' one of the secrets of matriciana, which does not teaches, but that is acquired through the experience of the ancient shepherds Matriciani. If you lose the magic moment, and the matriciana 'compromised, we boiled a pillow or a pillow burned) Stop pouring browning the tomato already prepared in iron skillet. Cook the sauce for about 10 minutes, turning occasionally, until it reaches the right level of density and fluidity. When cooked, remove the chilli and meanwhile drain the spaghetti cook made previously. Pour spaghetti into the pan and saute iron, adding, little by little grated pecorino. Pour spaghetti matriciana in a dish, adding a pinch of cheese on the surface and serve hot.


Special Thanks to www.matriciana.com for recepit and instructions.