Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spaghetti with pancetta, tomatoes and pecorino. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Spaghetti with pancetta, tomatoes and pecorino is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Spaghetti with pancetta, tomatoes and pecorino is something that I’ve loved my whole life. They’re fine and they look wonderful.
A true Italian classic: Spaghetti All'Amatriciana is everting you are looking for in a satisfying pasta dish! Fold in the tomatoes, pine nuts, radicchio,onion, and basil. Sprinkle with the feta cheese and serve at roomtemperature.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 500 g spaghetti
- Make ready 150 g pancetta (chopped bacon will do)
- Prepare Small chopped onion
- Take Half tin of chopped tomatoes
- Prepare Pecorino cheese
- Take Touch olive oil
The oil will sputter, so be careful. Add salt and pepper, stir, let it cook for a couple of minutes. Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown Stir in the tomato puree.
Instructions 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 :)
Rachel Roddy's spaghetti with courgettes, pecorino and mint. Penne pasta with asparagus, tomatoes and pancetta. For a vegetarian version: substitute the pancetta with some summer squash or zucchini, sliced into half-moons. If you have leftover grilled vegetables from a BBQ or backyard cookout, use those instead! With a potato masher, crush the tomatoes until smooth.
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