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Spaghetti alla chitarra with tomato and bacon

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

spaghetti “alla chitarra”, 12,5 oz
red onion, 1/2
baking soda, 1 pinch
salt
dried oregano or any other herb you prefer
chilli powder
extra virgin olive oil, 1 tbsp
diced smoked bacon, 7 oz
organic peeled tomatoes, 1 can

PROCEDURE

Make the pasta by sifting the flour on a clean working surface than create a well and pour in it the eggs, salt, oil. Beat the eggs using fork, then incorporate the flour slowly. Then try using a plastic spatula which helps to avoid any egg leakage. As soon as the mixture becomes solid enough begin to knead it with your hands until it smooth. Cover by using a clean kitchen cloth now let it rest for roughly twenty minutes. After that cut a bit of dough, roll it to a couple millimeters in thickness position the layer of dough upon the guitar strings then roll exercising some pressure and make sure that} the pasta is cut by the wires and spaghetti are formed. Arrange the obtained spaghetti over a tray dusted with semolina keep on making spaghetti with the rest of the dough. When the spaghetti are done don’t handle for too long or they’ll break.
Make the sauce by heating the oil in a pan then add the onion and bacon and sauté till the onion is soft and the bacon well cooked. Then add tomatoes, baking soda and a pinch of salt. Stir thoroughly , then sprinkle with oregano, bring to a boil and cook over low heat for roughly half an hour or till the tomato becomes a thick dark red sauce. At this point add the chilli powder, stir well and serve with your spaghetti.

Thanks to: Il Deborino

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