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Spaghetti alla Amatriciana
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 1/4 cup of extra virgin olive oil
- 4 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
Instructions
- In a large pot, bring salted water to a boil and cook 12 ounces of spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add 4 ounces of diced pancetta and cook until crispy, about 5 minutes.
- Add 1/2 teaspoon of red pepper flakes, 1 small finely chopped onion, and 2 minced cloves of garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in 1 can (28 ounces) of crushed tomatoes and simmer for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.
- Serve the spaghetti alla Amatriciana in individual bowls, garnished with 1/2 cup of grated Pecorino Romano cheese. Enjoy!
Spaghetti alla Amatriciana is a classic Italian pasta dish hailing from the town of Amatrice in the Lazio region. This flavorful dish has a rich history dating back to the 18th century, where it was originally made with guanciale (cured pork cheek), pecorino cheese, and tomatoes. The dish has evolved over time, with some variations including the addition of onions or garlic. Renowned chefs like Gennaro Contaldo and Mario Batali have popularized this dish, and it has become a staple in Italian restaurants worldwide. The key to a perfect Spaghetti alla Amatriciana lies in using high-quality guanciale and pecorino cheese, as they impart a unique depth of flavor. For an alternative twist, some chefs substitute guanciale with pancetta for a slightly different taste. Today, the best versions of this dish can be found in authentic Italian trattorias and osterias, particularly in Rome and the Lazio region.
45 min
4
450 calories
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