Ending my blog break by posting this simple recipe for a classic Roman pasta dish (which I just had for lunch)... perfect for grad students, young professionals and other people living alone (just like me).
Ingredients:
Pasta, preferably spaghetti or bucatini (250g makes about 2 servings)
1 Onion (medium-sized), chopped
100g of Pancetta or Bacon (Guanciale, if you can get some)
Passata di Pomodoro (Tomato puree or Tomato sauce, unflavored)
Black Pepper (and chili, if you want)
Pecorino Romano (or Parmigiano-Reggiano, if it's easier to get)
1. Boil water for pasta. Once boiling, add the pasta and cook till al dente (follow the time written in the package only as a guideline - tasting is better). Drain the pasta - to be added to the sauce (which should be finished at more or less the same time the pasta is cooked).
2. While the pasta is cooking, render the fat and crisp up the pancetta in a non-stick pan with a touch of olive oil or butter (as necessary) at low heat.
3. Raise the heat to medium and add the chopped onion to the pancetta and sweat it out for a bit. Once translucent add some tomato puree/sauce and let it simmer for a bit. This is also the time to add bits of chili if you want (sriracha or Thai hot sauce works for me).
4. Once the pasta is done, add into the sauce, mix thoroughly at low heat - letting the pasta cook for a bit more and letting the sauce penetrate.
5. Season the pasta with black pepper, plate it up and shave some pecorino romano on top (be generous!). Garnish with some fresh herbs (parsley or basil) if available.
Like carbonara, 'matriciana (the way the Romans would call it) is one of those simple classic Roman/Lazio dishes centered on cured pork (guanciale or pancetta), understated but could be really tasty... Ideal for the lone graduate student too and good enough for a quick lunch or dinner during the weekdays or as an after drinking midnight snack during the weekends.
Buon appetito!
Ingredients:
Pasta, preferably spaghetti or bucatini (250g makes about 2 servings)
1 Onion (medium-sized), chopped
100g of Pancetta or Bacon (Guanciale, if you can get some)
Passata di Pomodoro (Tomato puree or Tomato sauce, unflavored)
Black Pepper (and chili, if you want)
Pecorino Romano (or Parmigiano-Reggiano, if it's easier to get)
1. Boil water for pasta. Once boiling, add the pasta and cook till al dente (follow the time written in the package only as a guideline - tasting is better). Drain the pasta - to be added to the sauce (which should be finished at more or less the same time the pasta is cooked).
2. While the pasta is cooking, render the fat and crisp up the pancetta in a non-stick pan with a touch of olive oil or butter (as necessary) at low heat.
3. Raise the heat to medium and add the chopped onion to the pancetta and sweat it out for a bit. Once translucent add some tomato puree/sauce and let it simmer for a bit. This is also the time to add bits of chili if you want (sriracha or Thai hot sauce works for me).
4. Once the pasta is done, add into the sauce, mix thoroughly at low heat - letting the pasta cook for a bit more and letting the sauce penetrate.
5. Season the pasta with black pepper, plate it up and shave some pecorino romano on top (be generous!). Garnish with some fresh herbs (parsley or basil) if available.
Like carbonara, 'matriciana (the way the Romans would call it) is one of those simple classic Roman/Lazio dishes centered on cured pork (guanciale or pancetta), understated but could be really tasty... Ideal for the lone graduate student too and good enough for a quick lunch or dinner during the weekdays or as an after drinking midnight snack during the weekends.
Buon appetito!
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