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Pasta all’Amatriciana
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Chef :
RicardoPasta all’Amatriciana
I make Amatriciana sauce with pancetta, not guanciale. And I add a small red onion, chopped, to the dismay of some purists. But I love the results; so does every guest.
Ingredient
Food ration :
4 peopleCooking time :
45 minutes
1/2 pound
diced pancetta
2 tablespoons
olive oil
Pinch
crushed red pepper
1 pound
dried bucatini or spaghetti
Cooking instructions
* Step 1
Fry pancetta in a pan with the olive oil over low heat until all fat has melted. Remove pancetta from pan and reserve.
* Step 2
Sauté onion in the pancetta fat until soft.
* Step 3
Add tomatoes and their juice. Add pepper flakes. Stir occasionally.
* Step 4
Meanwhile cook pasta al dente in boiling salted water.
* Step 5
Add pasta, meat and a cup of pasta water in pan.
* Step 6
Combine and cook for a minute.
* Step 7
Serve immediately with Romano cheese.
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