SPAGHETTI ALL'AMATRICIANA

If you choose to use fresh tomatoes, blanch them for a few moments in boiling salted water, drain and cool them with water and ice. After peeling them, remove the seeds and cube them. If you choose peeled tomatoes, crush them and set them aside.

Boil plenty of salted water and as soon as it reaches the boiling temperature add the pasta.

Meanwhile, cut the shallot into thin slivers and the cheek lard into strips about a couple of centimetres long. In a pan, heat the oil and brown the shallot over low heat, then add the cheek lard and when it has started to melt, add the chilli pepper and blend with white wine.

As soon as the alcohol of the wine has evaporated, add crushed peeled tomatoes (or fresh ones previously prepared), and cook for the cooking time of the pasta. When cooked, remember to remove the chilli pepper from the pan.

Drain the pasta al dente and pour it into the pan with the sauce, when the heat is off, add the Pecorino Romano cheese and adjust with the freshly ground pepper as you like. Mix well and serve hot.

A curiosity, the original amatriciana recipe foresees exactly the use of spaghetti, sure enough the bucatini have been introduced only later by the Roman cuisine.