Spaghetti All'Amatriciana
If you love salty, spicy, pork goodness, this is the pasta for you!
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Ingredients
- 3 tablespoons olive oil
- ½ cup chopped guanciale pancetta, or bacon
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 small onion chopped
- 1 28- oz. can peeled tomatoes with juices crushed by hand
- Kosher salt
- 1 pound dried spaghetti
- ¼ cup finely grated Pecorino
Instructions
- In a large sauté pan, heat up olive oil and add chopped guanciale. Cook over medium high heat until crispy. Remove from the pan.
- Sauté the red pepper flakes, black pepper, and onions in the leftover oil/pork fat until soften, about 10 minutes over medium heat. Add tomatoes that have been crushed, lower heat and season with salt. Simmer for 10 more minutes.
- In the meantime, cook the pasta al dente.
- Once pasta is cooked, drain and transfer to sauce and fold in along with cheese, letting the pasta simmer with the sauce together for five minutes to incorporate. Serve immediately.
Servings: 4 servings