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Amatriciana & White Waterfalls

A FUSION OF ITALIAN & JAPANESE CUISINE

Ingredients

2 Serving Size

• Bacon (85 g or 3 oz)
traditionally Guanciale

• Spicy Red Pepper (1)

• Whole Peeled Tomatoes in Can
(200 g or 1 cup)

• Extra-Virgin Olive Oil
(15 g or 1 Tbsp)

• Dry White Wine
(25 g or 1 1/2 Tbsp)

• Pecorino Romano Cheese
(for serving ca. 30 g or 6 Tbsp )

• Cherry Tomatoes
(for garnishing the dish)
• Salt (for boiling water)
• Shirataki Noodles
(2 packages)

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shirataki-noodles-italian-cooking-healthy-zerocalorienoodles-amatriciana5

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Step-by-Step

recipe

Put a large pot of water over high. When the water starts boiling add a pinch of Salt.

Chop the Bacon and place it aside.

Heat 15g or 1 Tbsp of Extra-Virgin Olive Oil in a skillet steel frying pan together with a Spicy Red Pepper and add the Bacon. Sauté for 3-4 minutes on a medium-low heat until lightly golden.

Once the fat of the Bacon will be melted, simmer with Dry White Wine with high heat until the wine evaporates. Turn off the heat.

While keeping the oil in the skillet frying pan, remove the Bacon. Remove also the Spicy Red Pepper .

Roughly chop the Whole Peeled Tomatoes Can and place it in the skillet frying pan. Cook it for about 10 minutes. Taste and add a pinch of Salt if necessary.

Shirataki Noodles Preparation: Drain in a large sieve and wash under cold fresh running water Shirataki Noodles for about 2-3 minutes. Rinse them and boil them in a large pot with salted water for about 2 minutes.

Use tongs to move Shirataki Noodles and put in the skillet frying pan together with the sauce. Stir-fry and toss for about 3 minutes.

Add some of the Bacon to the sauce while keeping some to garnish the dish.

Serve at once using tongs. Garnish with Bacon, freshly grated Pecorino Romano Cheese, Cherry Tomatoes and serve on a Pecorino Romano Cheese Nest.

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