Spaghetti all’AmatricianaPosted on Jan 9, 2012 | 51 comments
If you’re looking for another weeknight pasta recipe to add to your repertoire (I know I always am), then allow me to suggest Spaghetti all’Amatriciana. Hailing from the Central Italian town of Amatrice (hence the name – aha!), this flavorful dish comes together in less than half and hour and uses mostly pantry items. Although guanciale, or pig jowl, traditionally provides the flavor base, pancetta or bacon work as well. I find it’s a great alternative to carbonara, and its spicy, smoky red sauce will keep you coming back for more.
- 1 pound spaghetti
- 4 ounces pancetta, guanciale, or bacon, chopped
- 3 cloves garlic, minced
- ½ large onion, chopped
- 1 teaspoon red pepper flakes (or to taste)
- 1 28-ounce can diced tomatoes in juice
- Salt and freshly ground pepper
- ½ cup chopped parsley
- Freshly grated Parmesan
- Cook the spaghetti in a large pot of boiling water until al dente.
- Drain, reserving ½ cup of the pasta water, and set aside.
- Meanwhile, add the pancetta to a large pan over medium heat and cook until just browned, about 5 minutes.
- Add the garlic and onion and cook until the onion has softened.
- Add the red pepper flakes, tomatoes, and ¼ cup of the reserved pasta water and stir to combine.
- Allow to simmer, uncovered, for 8 to 10 minutes, or until slightly thickened and flavorful. Season with salt and pepper.
- Add the spaghetti and parsley and toss to coat.
- Top with freshly grated Parmesan and serve immediately.