Pasta all'Amatriciana
Servings: 4 people
Calories:
Ingredients
- 2 tbs extra virgin olive oil
- 4 oz guanciale, pancetta, or unsmoked bacon, diced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper, freshly ground
- 1 small onion, minced
- 2 cloves garlic, minced
- 28 oz crushed tomatoes
- kosher salt, to taste
- 12 oz dried bucatini or spaghetti
- ¼ cup Pecorino Romano, finely grated
Instructions
- Heat the oil in a large heavy skillet over medium heat. Add guanciale/pancetta/bacon and sauté until crisp and golden.
- Add the red pepper flakes and black pepper, stirring to combine. Add the onion and garlic. Cook, stirring often, until the onions are soft.
- Add the crushed tomatoes and reduce the heat to low. Cook, stirring occasionally, until the sauce thickens (15-20 minutes).
- While the pasta sauce simmers, bring a large pot of water to a boil. Season the water with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
- Reserve 1 cup of pasta cooking water. Drain the pasta.
- Add the drained pasta to the sauce in the skillet and toss vigorously with tongs to coat.
- Add about ½ cup of the reserved pasta water and cook until the sauce coats the pasta and the pasta is al dente, about 2 minutes. You can add a little more pasta water if the sauce is too dry.
- Transfer the pasta to bowls and top with cheese.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg