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Pasta alla Amatriciana
Created by: Howcan Team
Ingredients
- 12 ounces of bucatini pasta
- 1/4 cup of extra virgin olive oil
- 4 ounces of pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1 small yellow onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of whole peeled tomatoes, crushed by hand
- 1/2 cup of grated pecorino cheese
- Salt and black pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the bucatini pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes.
- Add the red pepper flakes, chopped onion, and minced garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Pour in the crushed tomatoes and season with salt and black pepper. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked bucatini pasta to the skillet with the tomato sauce and toss to coat the pasta evenly.
- Sprinkle the grated pecorino cheese over the pasta and toss again to combine.
- Serve the Pasta alla Amatriciana hot, garnished with additional pecorino cheese and a sprinkle of red pepper flakes if desired.
Pasta alla Amatriciana is a classic Italian dish with a rich history. Originating from the town of Amatrice in the Lazio region, this flavorful pasta sauce traditionally features guanciale (cured pork cheek), tomatoes, Pecorino cheese, and a hint of spicy red pepper. The dish has evolved over the years, with variations incorporating ingredients like onions or garlic. Renowned chefs and restaurants in Rome, such as Trattoria da Enzo and Roscioli, have perfected this beloved recipe. The key to an authentic Pasta alla Amatriciana lies in the quality of the guanciale and Pecorino, as well as achieving the perfect balance of savory and spicy flavors.
45 min
4
480 calories
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