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Extra Crispy Pancetta Pasta all'Amatriciana
Created by: Howcan Team
Ingredients
- 1 pound of spaghetti
- 1/4 cup of extra virgin olive oil
- 8 ounces of pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of whole peeled tomatoes, crushed by hand
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup of Pecorino Romano cheese, grated
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until extra crispy, about 8-10 minutes. Remove the pancetta from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet with the remaining pancetta fat, add the red pepper flakes, chopped onion, and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
- Add the crushed tomatoes to the skillet and season with salt and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the cooked spaghetti to the skillet with the tomato sauce and toss to coat the pasta evenly.
- Divide the pasta among serving plates, top with the extra crispy pancetta, and sprinkle with grated Pecorino Romano cheese and chopped parsley.
- Serve immediately and enjoy!
Pasta all'Amatriciana is a classic Italian dish hailing from the town of Amatrice in the Lazio region. This flavorful pasta sauce traditionally features guanciale, a type of cured pork cheek, but many modern variations use pancetta. The dish is a celebration of simple, high-quality ingredients, with the pancetta adding a deliciously crispy and savory element to the sauce. The history of Pasta all'Amatriciana dates back to the 18th century, where it was originally made with just tomatoes and pecorino cheese. Over time, the recipe evolved to include the addition of guanciale or pancetta, creating the beloved dish we know today. In recent years, chefs and restaurants across Italy and around the world have put their own spin on Pasta all'Amatriciana, with some opting for extra crispy pancetta to add a delightful crunch to the dish. The key to achieving the perfect Pasta all'Amatriciana lies in the quality of the ingredients, particularly the pancetta. It's important to source high-quality, thinly sliced pancetta and cook it until it's irresistibly crispy, infusing the sauce with its rich, smoky flavor. For those seeking the best version of this dish, a visit to the Lazio region, particularly the town of Amatrice, is a must. Here, you can savor Pasta all'Amatriciana in its place of origin, prepared by local chefs who have perfected the art of this iconic dish. While the traditional recipe calls for guanciale, the use of extra crispy pancetta has gained popularity for its intense flavor and satisfying texture. Whether you opt for pancetta or guanciale, the key is to balance the saltiness of the pork with the sweetness of the tomatoes, creating a harmonious and indulgent sauce that clings perfectly to al dente pasta. In conclusion, Pasta all'Amatriciana with extra crispy pancetta is a delightful twist on a timeless Italian classic. Whether enjoyed in a rustic trattoria in Amatrice or prepared at home, the dish is a testament to the rich culinary heritage of the Lazio region and the art of transforming simple ingredients into a truly unforgettable dining experience.
30 min
4
450 calories
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