Spaghetti all’Amatriciana
Added by Maren Solberg
Prep 20 minCook 1 hr
A classic Roman pasta where pancetta renders its fat to build a rich, slightly spicy tomato sauce. Traditionally made with guanciale and pecorino romano, but pancetta works wonderfully. The slow 40-minute simmer is what gives the sauce its deep, concentrated flavor.
Servings
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Ingredients
100 gpancetta
1 tbspolive oil
1onionthinly sliced
500 gtomatoespeeled, deseeded, and diced
1chilideseeded and chopped
350 gspaghetti
salt and pepper
Instructions
1
Brush a heavy-bottomed pot with oil and cook the pancetta on low heat until the fat renders.
2
Add the onion and cook for 10 minutes until lightly browned.
3
Add the tomatoes and chili, season with salt and pepper, and let the sauce simmer for 40 minutes.
4
Add a splash of water if needed.
5
Meanwhile, cook the spaghetti in a large pot of lightly salted water until al dente, then drain.
6
Toss the spaghetti with the sauce and serve.
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