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id
340
Name
Pasta All Amatriciana
Main Dish Category
Main Dish
Secondary Dish Category
Main Ingredient
Pasta
Other Ingredient
Number of People
4
List of Ingredients
2 T olive oil
6 oz. 1/4 inch thick sliced pancetta or bacon cut into strips about 1/4 inch wide and 1 inch long
1 medium onion, chopped fine
1/2 tsp hot red pepper flakes, or to taste (cut to 1/4 tsp)
2 cans diced tomatoes with juice
Salt
1 pount bucatini, perciatelli, or linguine (or spaghetti)
1/3 cup grated pecorino cheese (don\\'t substitute -- I found pecorino romano. It\\'s sharper than parm, and you need it to balance the heat from the peppers)
Description
1. Bring water to a rolling boil in a large pot.
2. Meanwhile, heat th eoil in a large skilletover medium heat until shimmering but not smoking. Add the pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer to a paper towel-lined plate; set aside. If necessary, drain all but 2 T fat from the skillet. Add onion to skillet; saute over medium heat until softened, about 5 minutes. Add the hot red pepper flakes and cook to release their flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.
3. While sauce is simmering, add 1 T salt and pasta to boiling water. Cook until past is al dente; drain and return pasta to empty pot.
4. Add pancetta to tomato sauce and adjust seasonings with salt. Add sauce to the pot with the pasta and toss over low heat to combine, about 30 seconds. Add the pecorino cheese and toss again; serve immediately.
Time
35 minutes
Cooking Type
StoveTop
Difficulty (1-5)
2
Notes
1. book says if you can\\'t find pancetta, get a slab of bacon and slice it 1/4 inch thick by yourself. I couldn\\'t find either, so I bought the \\"thick cut\\" bacon that\\'s by the regular bacon in the store. It worked really well. You need the thicker slices to give the sauce some bulk. Plus the flavor is a little different and meatier than the regular bacon. If you use this, you can use at least one can of no salt added tomatoes as well, and you don\\'t need to add any extra salt.
2. I didn\\'t toss the pasta and sauce together. Instead, I just stirred the cheese into the sauce right before serving.
Origin
Italian Classics
Image