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diff --git a/src/spaghetti-all-amatriciana.md b/src/spaghetti-all-amatriciana.md deleted file mode 100644 index ec757e3..0000000 --- a/src/spaghetti-all-amatriciana.md +++ /dev/null @@ -1,36 +0,0 @@ -# Spaghetti all'amatriciana - -Ignore the fact that those in the photo are pennette and not spaghetti, that's all I had that day. - - - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 25 min -- 🍽️ Servings: 4 - -## Ingredients - -- Pecorino romano cheese preferably or Parmesan 1.5oz (40g) -- Fresh chili pepper (as many as you'd like) -- Extra virgin olive oil 1/4 cup (40g) -- Guanciale preferably or Bacon 3.5oz (100g) -- White wine 1/4 cup (60g) -- Tomato passata 10oz (300g) -- Spaghetti or similar long pasta 12oz (350g) -- (optional) Extra pecorino romano or parmesan - -## Directions - -1. Grate the pecorino and keep it aside. -2. Mince the chili pepper(s) and keep it/them aside. -3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat. -4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated. -5. Start [cooking the pasta](pasta.html). -6. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. -7. Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top. - -## Contribution - -- Jebusthebus - -;tags: italian pasta |