Spaghetti alla matriciana... just the way Romans make it. The person who gave me this recipe almost 10 years ago, not only makes the pasta and sauce herself, she used her "nonna" (grandma) recipe pass on to her from generations of Roman woman's in her family, we connect trough internet in those days exchanging information on food and wines doing my research for my studies. To make this recipe completely authentic you will have to use guanciale (cured hog jowl)--though the sauce is also fantastic made with pancetta.
Guanciale makes bacon look like watered down drinks! guanciale is dangerous! ( joke ) is extremely addictive because is so delicious and is mostly lard so if you eat it a lot of it frequently , will make you obese and clog your arteries, that if the salt doesn't kill you first ! But is really difficult to get in the USA, So you can use Pancetta wich is available now in most supermarkets in the cured meats and international cheeses section. But it will feel like The Beatles without Lennon, still good ..mmmm, not as cool !
So I just find out that supermarkets have something closer to guanciale just under a different name, " salted cured pork" It comes sliced or in the block, it is just perfect!
Now, remember this is one of those plates that if you will eat it as is, you will have to limit the consumption to be able to not need a visit to your cardiology or dietitian. But a for a special occasion that calls for not your regular pasta, is just perfect! I use it once or twice a year as is, but if I want to use it often, I would just clean the recipe a little more. By using turkey bacon instead ! That is all! Of course if you use fresh stewed tomatoes it will be healthier, in that case use Roma tomatoes and make sure they are super ripe. But a good organic canned one is fine.
You can use regular noodles or change them for wheat, me? As a Pescetarian I normally dont eat it as is, unless is for that once a year moment.., but to eat it more regularly I can take off the meat and use the sauce only and by ampering the basil and tomatoes make it more tasty and maybe include some veggie bacon to not feel so deprived.
But that once a year moment, I just go for it, the original !
I do need to stick to the gluten-free noodles for myself, but I dont deprived others from the real experience.
This is a recipe that you will want to at least try once before you make the healthier version, because if you don't...you can never say you have eaten REAL spaghetti from Roma!
Make it your plate to go to in San Valentines day with a bottle of Sangiovese or THAT special dinner ;)
Ingredients
1 Lb - Spaghetti
1 Cup - Guanciale or Pancetta (or salted cured pork), (for a clean eating version substitute with turkey bacon, for vegetarians and vegan just omit it altogether or swap it for vegetarian bacon)
6 Cups - stewed tomatoes ( 2 - 14 ounces organic cans of stewed tomatoes crush them a little with a fork to make a sauce)
1Cup - dry White wine
2 Medium onion
1 Cup - Pecorino romano
2 Peperoncino peppers (raw, not pickle)
4 Leaves fresh basil (6 for vegetarian recipe, and extra to top)
EV olive oil
2 teaspoons real sugar or your favorite substitute
In a large saute pan add 3 Tbs of EV olive oil
Chop the onion and saute it in the oil
Add the pancetta and let it brown slightly
Add the white wine and let the alcohol evaporate
Add the crushed tomatoes, the peperoncino and the basil with the sugar
Cook for another 10 minutes
Boil the spaghetti very "al dente" and pour into the saute pan.
Add 3 Tbs of pecorino romano and mix for 2-3 minutes.
Serve by adding a generous amount of pecorino romano and fresh basil
Buon Appetito!
** This recipe can be paired with a nice red or rosso vino from Italy , I normally paired with my favorite Sangiovese . But it taste lovely with a nice glass of a good cold white wine in summer, because the sauce base is a dry white wine ....Molto bello !
