Spaghetti alla Matriciana (Spaghetti with salt pork and tomato)

No votes yet
20 minutes 4 Servings Print RecipeEmail Recipe


1tablespoonbacon dripping
1mediumonion (chopped)
4slicebacon (or equivalent weight of salt pork - cut into thin strips)
8largetomatoes (skinned and chopped)
  salt and papper (to taste)
  freshly cooked spaghetti
1tablespoonolive oil
  pecorino or parmesan cheese (grated)


A specialty from the Abruzzo e Molise region, which is noted for its excellent but unsophisticated cuisine.

Heat the dripping in a saucepan. Add the onion and bacon rashers and fry gently for 5 minutes. Add the tomatoes and salt and pepper to taste, then simmer for 5 minutes.

Drain the spaghetti thoroughly and put into a warm serving dish, rubbed first with a cut clove of garlic.

Add the olive oil and toss the spaghetti thoroughly. Pour the sauce on top and accompany with grated Pecorino cheese (if available) or grated Parmesan.

Recent comments