Spaghetti alla buttera
A simple but very tasty recipe, originating from typical Tuscan cuisine: spaghetti alla buttera, for which a short pasta shape could be an alternative for pasta dishes (maccheroni, rigatoni, penne rigate, etc.).
Servings: 4 persone
Equipment
- Non-stick pan or large saucepan
- Grater (for Pecorino)
- Serving bowl (for mixing or serving)
Ingredients
- 400 gr Spaghetti
- 60 gr Guanciale or cured pancetta
- 30 gr Prosciutto crudo
- 1 spicchio Garlic
- 1 nr Chili pepper
- 2 cucchiai Olive oil
- 300 gr Tomato pulp
- 3 tuorli Egg yolks
- qb Pecorino grated
- qb Salt
Instructions
- In a saucepan, heat the oil, then add the garlic and chili.
- Remove the garlic and add the diced guanciale and prosciutto.
- Sauté until golden over moderate heat.
- Add the chopped tomato pulp and season with salt.
- Cook the pasta. Drain al dente and combine with the sauce.
- Plate and serve with a sprinkle of Pecorino.