Cavatelli all'Amatriciana


  • 360 g Fresh Cavatelli noodles
  • 600 g Ripe tomatoes for the sauce
  • 150 g Pork jowl bacon
  • To taste Red wine
  • 70 g Grated Pecorino Romano cheese
  • To taste Extra virgin olive oil
  • To taste Salt and pepper


  • Using a hacksaw knife, make a small cross on the bottom of the ripe tomatoes. Dip them into boiling water for about 20 seconds, drain immediately and dip into very cold water. Starting from the cut edges, peel the tomatoes by removing the skin with the help of a small knife.
  • Cut into quarters, then into dices and put aside
  • Scrape the pepper from the pork jowl bacon with the help of a knife and cut the bacon into regular strips

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