Spaghetti All'Amatriciana
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
40
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tsp
Red Pepper Flake1.5 tbsps
Red Wine Vinegar3 cup
Tomato Puree1360 g
SpaghettiDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Meanwhile, unroll the pancetta
4
Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain
5
Heat the olive oil in a large skillet over moderately low heat
6
Add the pancetta and cook until it renders some of its fat, about 5 minutes
7
Do not allow it to crisp
8
Add the onion and cook until soft, about 10 minutes
9
While the onion is cooking, add the pasta to the boiling water
10
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance
11
Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water
12
Simmer briefly to blend
13
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat
14
Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino
15
Serve immediately