Pasta All'Amatriciana

prep time:: 20 min
total time:: 55 min

Makes 6 servings

Aenea Young

ingredients

1-2 tbsp extra-virgin olive oil
1/2 lb chunk, pancetta, cut into strips about 1-inch long, 1/4 inch wide
1 onion, finely chopped
3 cloves garlic, minced
1/2 tsp chili flakes
1 14 oz can diced tomatoes
1 tsp sea salt
1 lb bucatini
1 oz pecorino Romano cheese, finely grated
Finely chopped parsley to taste

directions

1
Bring a large pot of salted water to boil on high heat.
2
Heat 1 tbsp oil in a large skillet on medium-high until shimmery. Add pancetta. Turn heat to medium. Cook, stirring occasionally, until lightly browned and crisp, 7 to 8 minutes. Transfer with slotted spoon to plate lined with paper towel.
3
Add enough of remaining oil to skillet to make 2 tbsp. Return to medium heat.
4
Add onion and garlic. Cook, stirring often, until softened and golden, about 5 minutes. Stir in chili flakes, about 30 seconds.
5
Stir in tomatoes and 1 tsp salt. Turn heat to medium-low. Simmer until slightly thickened, about 10 minutes.
6
Add bucatini to a large pot of boiling water. Turn heat to medium. Cook until tender but firm, 10-12 minutes. Drain. Return to pot.
7
To serve, add pancetta to tomato sauce. Adjust salt. Pour over pasta. Toss to combine. Sprinkle cheese over top. Toss to combine. Sprinkle with parsley.

notes

Pancetta should be in chunks, not sliced. The canned tomatoes must be diced, use a premium brand, preferably unsalted. Substitute bucatini with spaghetti if desired.

Source: Toronto Star