Spaghetti all’Amatriciana – An Italian classic for Heritage Day

• 400gr Granoro Dedicato Spaghettoni
• 300gr pancetta
• 700ml  passata (tomato puree)
• a few slices of a shallot
• 80gr pecorino cheese
• black pepper

• Bring a large pot of salted water to the boil and add a table spoon of coarse salt
• Skin the ‘pancetta’ and cut into slices approx. 0.5cmwide and 2.5cm long
• Gently fry the pancetta slices in a pan together with a few slices of a shallot (optional)
• When crispy, set aside some of the slices to be kept for garnish at the end, but keep frying the balance of the pancetta for a 2 minutes longer
• Get rid of the fat left in the pan and in the same pan add the passata to the pancetta and shallots. Cook for about 30 minutes on slow heat, add salt and pepper to personal taste.
• Add the pasta in the large pot of boiling water
• Cook the pasta until it is ‘al dente’, drain and add to the pan with the passata and pancetta
• Keep mixing by adding some pecorino cheese and let the pasta cook for a few more seconds in the sauce
• Serve and add pecorino cheese on top, and freshly ground black pepper!

Buon appetito!