Pasta all'Amatriciana
Ingredients
The sauce
-
2
Tbsp.
extra-virgin olive oil
-
4
oz.
thinly sliced guanciale, pancetta, or chopped unsmoked bacon
-
½
tsp.
crushed red pepper flakes
-
½
tsp.
freshly ground black pepper
-
¾
cup
finely chopped onion
-
2
cloves
garlic, finely chopped
-
1
(28-oz.) can
peeled tomatoes with juices, crushed by hand
-
Kosher salt
The pasta
-
12
oz.
dried bucatini or spaghetti
-
¼
cup
finely grated Pecorino Romano (about 1 oz.)
Instructions
- Heat olive oil in a Dutch oven over medium heat and sauté the guanciale, pancetta, or bacon until crisp.
- Add crushed red pepper flakes and black pepper, then stir in chopped onion and garlic, cooking until soft.
- Add crushed tomatoes and reduce heat, cooking until the sauce thickens.
- Meanwhile, boil salted water and cook the pasta until 2 minutes before al dente; drain and reserve pasta water.
- Toss the drained pasta with the sauce, adding reserved pasta water as needed, and stir in grated Pecorino Romano.
Nutrition Facts (estimated)
Servings
4
Calories
525
Total fat
15g
Total carbohydrates
76g
Total protein
19g
Sodium
758mg
Cholesterol
15mg
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