Spaghetti All'Amatriciana: Spaghetti Amatrice Style

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • 5 ounces raw pancetta, chopped
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 pound canned chopped tomatoes
  • 1 pound fresh spaghetti, cooked until tender
  • 2 tablespoons chiffonade basil
  • 4 ounces freshly grated pecorino
Directions
  • In large saute pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.

  • Add olive oil to saute pan and heat over medium heat. Add onions to saute pan. Season with salt and pepper. Saute until wilted, about 4 minutes.

  • Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.

  • In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.


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