Best Enzos Spaghetti Allamatriciana Recipes

SPAGHETTI AMATRICIANA

Steps:

• 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.

TRADITIONAL SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
• Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

SPAGHETTI ALL'AMATRICIANA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
• Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.