Some days ago, and given that we were still unable to get out of our place for being still a little bit sick with the mortal-flu that we had suffered (#NoExaggeretingAtAll #WeellMaybeALittle), we decided to invite two super nice Italians friends, Valentina and Martina L. (and also Daniel), to have dinner with us. During some time, Zuza and I were thinking about what dish we could prepare but, being aware that whatever we could cook wouldn’t be able to fit into the “Italians-standars-of-good-food”, we decided to adopt the role of “learner” from the beginning and ask them to teach us how to cook something. And, of course, they chose pasta.
This is how we decided to start this new section of our blog, in which we will talk about recipes that we cook with our friends. This is just an attempt to have social-acceptance during our time in Italy (learning how to cook it is totally secondary, given that we will never be real-Italians, but at least they will think we are cute for trying).
So here you guys have… “Bucatini all’amatriciana”.
- 500g of bucatini. Bucatini are part of the extensive and wide catalogue of “Italian-pasta-not-known-out-of-Italy”. They are basically spaghettis but with a hole inside.
- 200 g of pancetta affumicata a fette. Okay. I’m gonna say it: the “pancetta affumicata a fette” is just a chic and super-fancy way to call the “bacon”. #AndThatsHowKidsILostMyItalianFirends.
- Tomato sauce specially prepared by Dániel’s mum (this is the reason why Dániel was invited into the dinner). We still don’t know if Italians accept as valid any tomato sauce that hasn’t been specially prepared by Dániel’s mum. We think they don’t. We will keep you guys updated.
- Olive oil. One common point with Spanish dishes!!!!!!!!!!!!! 🙂 🙂 🙂 🙂
- Black pepper. I can’t think about any comment to do about it. It is sold in supermarkets. It is easy to get.
- In a frying pan you put some oil. When it is hot, you add the Italian bacon and, after a while, you add the tomato-sauce-specially-prepared-by-Dániel’s-mum.
- You start heating some water into a pan. When it STARTS BOILING the bucatini should be added (it is REALLY important not adding the pasta before if you don’t want to be deported of the country, please, keep in mind the point 4 of the Pasta Decalogue).
- When the pasta is ready, you drain it and mix the it with the sauce. NOTE: Italians have an inner clock that allows them to know when EXACTLY they have to remove the water. The rest of the human beings simply find it out by the “trial and method error”.
- I remember that at some moment some salt and pepper had to be added, but I don’t remember well when.
- It is recommendable to enjoy the meal with a glass of red wine called *Insert in here the name of the red wine that Martina L. brought as soon as she answers me in whatsapp*1.
1Evidence of how much interest I have on wine.2
2Evidence of how I will never become a real Italian.
- Daniel cooked while we the girls were speaking about handsome polish actors because in this house we obey the laws of thermodynamics feminism (#SimpsonsReferenceInHere).
And…voilà! Bucatini all’amatriciana done and three Italians, a Polish and a Spaniard fatly happy 🙂