My amatriciana, the wrong one...

QPasta all'amatriciana is an ancient recipe, so ancient that the original version it didn't include tomatoes: and it was called alla gricia!
This, in any case, is, proudly, wrong...
yes, it includes tomatoes, but only at the end; but in small pieces, to give more color and flavor to the dish.
And, above all, it provides plenty onion!!!

The recipe provides, rigorously, the bucatini. But wanting to prepare it with thick spaghetti is good all the same: sometimes I prepare it like this.

I really like seasoned and spicy, so if I do not find a nice black pillow black pepper, grind it very much, without moderation, while Rosolo ingredients listed here:

Preparation:

This is a very quick preparation and I proceed like this: while bringing the water to a boil, I cut the onion into chunks, the bacon into strips, the tomato into half wedges (having them at home, I prefer a couple of cherry tomatoes in wedges) and grate the pecorino.

As soon as the water boils, I add salt, throw the pasta and put the pan with a little oil on the heat, adding the onion, then the bacon, the chopped chilli and pepper (at will!) . 

The sauce will be ready when it is time to drain the pasta: over high heat add the pasta to the pan and toss it and season, adding the tomato wedges, for a couple of minutes. 

Remove the pan from the heat, add the pecorino cheese, mix well and pass into the dishes.

ADVICES AND NOTES:

• La onion: I know, in the traditional recipe of amatriciana (as well as of Grice) the onion just doesn't go there. Maybe they had finished it ... I'm sorry; but to me, as well as to my diners, this version my way like it a lot and so I go on like this!
• La onion "2": the first description of this dish dates back to an 1816 menu by Francesco Leonardi (author, among other things, of the culinary treatise "L'Apicio moderni" of 1789). And it includes "macaroni" in the "matriciani" style, complete with onion...
• Put the pepper mill, pepper oil and pecorino on the table for those who want an even more marked flavor ...
• I think it is clear that the quantities indicated, depending on the appetite and the number of diners, should be proportionally modified.
• Please, with this dish the smoked bacon has nothing to do!
• The first description of this dish was by Leonardi, in 1816, on the occasion of a banquet hosted by the Vatican.
• For lovers of traditions at all costs ... I quote the link to this interesting article:
  http://www.glistatigenerali.com/cibo-vino/bacchettoni-finitela-le-tradizioni-si-inventano-e-la-cucina-e-scambista/

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