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Fettuccine with Bacon and Pepper (Alla Amatricciana)
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Raquel Novais
@chefraquelnovais- Ingredients
- Recipe
- Fettuccine500 g
- Bacon250 g
- Peeled Tomato (can)2 unit(s)
- Tomato Extract2 tablespoon
- Small onion1 unit(s)
- Dry white wine1/2 cup
- Grated Parmesan cheese (fresh - do not use the bagged one)1 cup
- Olive oil2 tablespoon
- Girl's finger pepper with seed (if you like it, use 1 whole)1/2 unit(s)
- Salt and pepper to taste
- Basil for topping to taste
- Remove the skin from the bacon. Cut the bacon into cubes of approximately 1 cm. Saute over low heat until it starts to brown. Reserve 1/3 of the bacon.
- In the same pan, over medium heat, sauté the diced onion until it starts to brown slightly, along with the finely chopped chili pepper.
- Add the wine and let it evaporate ⅔ of the volume. Then add the peeled tomato and tomato paste. Cook over medium/low heat for 5 minutes until the sauce thickens.
- Cook the pasta in plenty of water (5L) and salt for the time indicated on the package.
- Add half of the grated Parmesan to the sauce. Serve the pasta with the sauce and the rest of the crispy bacon, grated Parmesan and finish with basil leaves.
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Fettuccine with Bacon and Pepper (Alla Amatricciana)
