Perciatelli Amatriciana Style
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1 lb perciatelli
- 1⁄4 lb pancetta
- 3 tablespoons extra virgin olive oil
- 1 3⁄4 lbs fresh tomatoes
- 1 cup pecorina cheese
- 1⁄4 cup chopped onion
- salt and pepper
Directions
- Cook the diced pancetta and chopped onion in a skillet until brown.
- Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.
- Cook the Perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish. (reserving some water to add to dish).
- Add the sauce and sprinkle abundantly with grated Pecorino cheese.
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