Yellow Amatriciana
Yellow amatriciana, or amatriciana 2.0, is a recipe my friend Mariella told me about. Needless to say, it immediately piqued my curiosity, and I got to work. It's simply a variation on the classic amatriciana, but don't worry: no turmeric or saffron here!
Ingredients · Servings 4 people
- 320g of pasta
- 150 g of bacon
- 400 g of yellow cherry tomatoes
- 50g grated pecorino cheese
- 1 knob of lard
- sale
- baby
Method · 15 min
- Cut the bacon into strips or cubes and brown it in a non-stick pan with a knob of lard and a little pepper, until the fat has melted and it is well browned.
- Wash the cherry tomatoes, cut them in half, and add them to the pan with the guanciale. Season with salt and continue cooking for 5-10 minutes.
- Meanwhile, cook the pasta in plenty of salted water and drain it al dente, then add it to the sauce and stir in the pecorino.
- Your yellow amatriciana is ready: plate and serve immediately!
