Pasta alla vigliacca: a name, a program

A few very tasty ingredients make up spaghetti alla vigliacca, a typical Tuscan first course based on bacon.

The idea of ​​calling a pasta dish that is really funny, yet spaghetti alla vigliacca are a typical Tuscan product with a very ancient origin . Prepared with bacon, the same main ingredient of carbonara, amatriciana and gricia, it seems that they owe their name to the ease of preparation.

In fact, we know that when we try our hand at the preparation of the most holy trinity, the risk of making a false step is enormous. This is not the case in spaghetti alla vigliacca: garlic is allowed here as well as oil and pecorino , typical of Tuscan recipes, does not require to be handled with care as is the case with the famous cacio e pepe. As for the format, tradition would like to prepare pici alla vigliacca, but spaghetti and other pasta shapes are still fine.

How to prepare the recipe for spaghetti alla vigliacca

1. First, cook the spaghetti in abundant salted water for the time indicated on the package.
2. Peel and mash the garlic and brown it in a pan with the oil then add the fresh chilli pepper to taste and the bacon cut into strips . Let it flavor until it releases its fat.
3. Then add the washed and halved cherry tomatoes and as soon as they soften, mash them with a fork so that they release their sauce.
4. Once the pasta is ready, drain and toss in the pan with the sauce.
5. Spread out on plates and complete with a sprinkling of pecorino cheese.

Don't be caught unprepared: take a look at how even the most classic recipes such as carbonara and amatriciana are prepared.

storage

This quick and easy first course can be stored for a couple of days in the refrigerator , well covered with plastic wrap or placed in an airtight container. Heat it in a pan before consuming it.

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