A sumptuous Roman recipe, Spaghetti air Amatriciana (spah-gett-ec ahl ammah-trich-yahna) may be served with a mixed salad, crusty bread and a chilled zuhite Soave wine.
2 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
6 lean bacon slices, rinds removed and diced
2 fl. oz. dry white wine
1 lb. canned peeled tomatoes, drained
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 lb. spaghetti, cooked, drained and kept hot
4 oz. Pecorino or Parmesan cheese, grated
In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Stir in the diced bacon and cook for a further 4 minutes, stirring constantly. Add the wine and bring the liquid to the boil. Boil rapidly for 2 minutes, then add the tomatoes. Stir in the salt, pepper and orcgano and bring the liquid to the boil again.
Reduce the heat to moderately low and continue cooking for a further 15 minutes, stirring occasionally. Remove the pan from the heat.
Place the spaghetti in a large, deep serving dish and pour over the sauce. Using two large spoons, toss the mixture until the spaghetti is thoroughly coated with the sauce.
Sprinkle over the grated cheese and serve immediately.