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Extra Crispy Pancetta Pasta 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 crushed tomatoes
- 1/2 cup of grated Pecorino Romano cheese
- Salt and black pepper to taste
- Fresh basil leaves 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. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate to drain excess oil. Set aside.
- 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.
- Stir in the crushed tomatoes and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet with the tomato sauce and toss to coat the pasta evenly.
- Divide the pasta among serving plates and top with the extra crispy pancetta. Sprinkle with grated Pecorino Romano cheese and garnish with fresh basil leaves.
- Serve immediately and enjoy!
Pasta 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 some chefs have taken to using extra crispy pancetta for a delicious twist. The dish is believed to have originated in the 18th century and has since become a staple in Italian cuisine. The key to a perfect Pasta Amatriciana lies in the quality of the ingredients, particularly the pancetta, tomatoes, and Pecorino Romano cheese. For an authentic experience, visit Rome or Amatrice, where you can savor the best versions of this beloved dish.
40 min
4
450 calories
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