Spaghetti all'Amatriciana
 
Prep time
Cook time
Total time
 
An Italian classic, spaghetti all'Amatriciana is a tomato-based sauce that gets a punch of flavor from pancetta and plenty of garlic.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 1 lb. spaghetti, preferably bronze cut
  • Extra virgin olive oil
  • 4 ounces thinly slice pancetta, chopped into bite-sized pieces
  • 6 cloves garlic, sliced paper thin
  • Pinch crushed red pepper flakes, or more to taste
  • ¾ cup white wine
  • 1 14-oz. can whole peeled tomatoes, crushed with your hands
  • Grated Parmigiano-Reggiano cheese, for serving
Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta until barely al dente - it will finish cooking in the sauce.
  2. While the pasta cooks, swirl a little olive oil (about a tablespoon) in a large skillet over medium heat. Add the pancetta and cook, stirring often, until golden and crispy. Use a slotted spoon to transfer the pancetta to a paper towel. Leave the oil and any rendered fat in the pan.
  3. Add the garlic and cook until just starting to turn golden around the edges, about 30-60 seconds. Stir in the crushed red pepper and then add the white wine. Allow to boil until most of the liquid has reduced, then add the tomatoes. Reduce the heat and let them cook for about 5 minutes.
  4. Drain the pasta, reserving the cooking liquid.
  5. Add 1 cup of the cooking liquid to the sauce and increase the heat to medium high. Stir in the drained pasta and allow to cook until the pasta is cooked though and coated with the sauce. Season to taste with salt (the pancetta is salty so you might not need much!) Stir in the pancetta and divide among plates. Sprinkle with grated cheese.
Recipe by white plate blank slate at https://whiteplateblankslate.com/spaghetti-all-amatriciana/