14-03-2012
Amatriciana Spaghetti
Ingredients
360 grams Spaghetti alla Chitarra
100 grams Guanciale — cubed
1 Onion — thinly sliced
500 grams Vine Ripe Tomatoes — peeled, seeded and chopped
1 fresh (or dried) Chilli — seeded and chopped
Extra Virgin Olive Oil
Salt and pepper
Pecorino Romano cheese to serve
Preparation
Grease a flameproof casserole with oil, add the guanciale and cook over a low heat until the fat starts to run.
Add the onion and cook until lightly browned, stirring occasionally.
Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
Once the Pasta is cooked, drain it and add to your sauce.
Mix together and serve adding the pecorino.
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根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
