Spaghetti All'amatriciana - Michael Chiarello

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, unroll the pancetta.
  • Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
  • Heat the olive oil in a large skillet over moderately low heat.
  • Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
  • Add the onion and cook until soft, about 10 minutes.
  • While the onion is cooking, add the pasta to the boiling water.
  • Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
  • Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water.
  • Simmer briefly to blend.
  • When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
  • Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the romano cheese.
  • Serve immediately.
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