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Also known as SPAGHETTI ALLA AMATRICIANA. There is an ongoing dispute about how the “true” Amatriciana should be cooked. Some use onion, or garlic, or both in the preparation, others don’t. Everybody agrees that absolutely no cream should be used. Delicious! Got this recipe off the web from Anna Maria.
- 4 -5 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced (or substitute with un-smoked bacon)
- crushed red pepper flakes (add to your taste)
- 1 small onion, diced small (optional)
- 2 garlic cloves, minced (optional)
- 2 cups tomatoes, finely diced (fresh is best)
- 1 lb pasta (bucatini, ziti, spaghetti, or rigatoni)
- 1⁄4 cup pecorino romano cheese, freshly grated
- In a frying pan, pour the olive oil, and add the bacon, and generous red pepper. This is the time to add onion if you wish.
- Sauté over low heat until bacon is lightly browned. If using garlic, add the last 1-1/2 minutes of browning.
- Add tomatoes, a pinch of salt and cook for approximately 10 minutes, until sauce is thicker.
- Cook the pasta in abundant salt water following manufacturer's instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
- Drain and transfer to a bowl. Top with the sauce add freshly grated cheese.
- Toss thoroughly. Serve at once.