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| Spaghetti all'Amatriciana |
"Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon."
Ingredients :
- 1 (16 ounce) package spaghetti
- 1/4 cup extra-virgin olive oil
- 7 ounces guanciale (cured pork cheek), cut into strips
- 1 onion, finely chopped
- 1 fresh red chile pepper, chopped
- 1 (18 ounce) can whole plum tomatoes, coarsely chopped
- 3 cups grated pecorino Romano cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H12M |
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- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.
- Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
Notes :
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