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Yellow Amatriciana recipe from of 10-02-2019 [Updated on 13-05-2019]
L'yellow amatriciana, or amatriciana 2.0, is a recipe that my friend Mariella told me about, needless to say that I was immediately intrigued and I immediately got to work. It is nothing but a variant of the classic tomato and bacon, but rest assured: no turmeric or saffron, here! Because in fact the only effective variation is the color of the tomatoes: instead of being made with the traditional ones, the red color that we all know, it is prepared with yellow tomatoes, perhaps less known in the north but quite common in southern Italy.
In terms of taste, therefore, the change will be minimal (usually yellow tomatoes are slightly sweeter), but the visual effect will be decidedly impressive ;-)
Another small variation on the Amatriciana theme is the use of pepper instead of chilli which in contrast to the sweet taste of the yellow tomato fits perfectly: P
How to make the yellow amatriciana
Cut the bacon into strips or cubes and brown it in a non-stick pan with a knob of lard and a little pepper, until the fat melts well and browns well.
Wash the cherry tomatoes, cut them in half and add them to the pan with the bacon. Add salt and continue cooking for 5-10 minutes.
Meanwhile, cook the pasta in abundant salted water and drain it al dente, then add it to the sauce and stir in the pecorino.
Your yellow amatriciana is ready: plate up and serve immediately!