Name: Spaghetti Amatriciana
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 2 ounces guanciale, diced (or good quality bacon or pancetta); 1 red onion, chopped; Kosher salt; 2 cloves garlic, minced; One 28-ounce can crushed tomatoes; 2 tablespoons Calabrian chile paste or 1 teaspoon crushed red pepper flakes; 1 pound dry spaghetti; 2 tablespoons grated Pecorino-Romano, plus more for serving; 1 tablespoon unsalted butter

Directions

In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.

Spaghetti Amatriciana

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