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Amatriciana & White Waterfalls

A FUSION OF ITALIAN & JAPANESE CUISINE
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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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Step-by-Step

recipe

steps1

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

steps2

Chop the Bacon and place it aside.

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4 transversal elevation
steps3

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.

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steps4

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.

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steps5

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

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4 transversal elevation
steps6

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.

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steps7

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.

steps8

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.

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steps9

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

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steps10

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

ENJOY! & CHECK OUT OUR OTHER RECIPES:

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