Spaghetti Amatriciana
A wonderful recipe for a hot but also very tasty pasta dish, spaghetti Amatriciana from the town of Amatrice!
Ingredients
- 500 g spaghetti
- 400 g pancetta without skin or guanciale, cut into cubes
- 1 tbsp chili flakes
- 400 g tomato concassé,
- 150 ml white wine
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- salt
- pepper
- extra virgin olive oil
- 75 g Pecorino cheese (grated; optional - see clarification above)
Instructions
- Boil the pasta in plenty of salted water for 2 minutes less than the boiling time indicated on the package.
- Strain and keep some of the water in case you need it for your pasta later.
- Put 6-7 tablespoons olive oil in a pan and roast the chili flakes and 1-2 minutes. Strain, keep the oil and throw away the chili flakes.
- Add the pancetta or guanciale to the pan along with 3 tablespoons of the olive oil we prepared and sauté over medium-low heat until it gets a nice golden color.
- Add the wine. Add the tomato concassé, the oregano and basil, season with salt and pepper and simmer until the sauce thickens.
- Add the pasta, stir and simmer for a minute, until they are covered by the sauce and serve.
- Optional: To finish, sprinkle with grated pecorino cheese. For a lighter version of this recipe, you can skip this step.
Notes
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