LINGUINE AMATRICIANA

Linguine Amatriciana image

This simple sauce takes advantage of bacon's magic. Whether you use pancetta, an Italian cured bacon, or the slab variety, make sure that it gets nice and golden. The rendered fat will lend a deep flavor to your pasta.

Provided by Florence Fabricant

Categories dinner, weekday, pastas, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

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Ingredients

3/4 pound diced pancetta or slab bacon (see note)
2 large onions, sliced
2 large cloves garlic, minced
6 large ripe tomatoes, peeled, seeded and coarsely chopped or 3 cups well-drained canned tomatoes, chopped
1 tablespoon minced fresh basil
1 pound linguine
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon minced fresh parsley

Steps:

Place a large kettle of water over high heat for the pasta.
Saute the pancetta or bacon in a large skillet until golden. Remove and drain on absorbent paper. Pour off all but two tablespoons of the fat. Add onions and garlic to the fat and saute until tender but not brown. Add the tomatoes, cook over medium-high heat for 15 minutes, then return the bacon to the skillet. Stir in the basil. Continue to heat the sauce very gently.
When the water is boiling (and just before serving), add the linguine to the kettle, stir to separate the strands and boil about seven minutes, until al dente. Drain the pasta.
Season sauce to taste with salt and pepper. Stir the olive oil into the sauce, pour the sauce over the pasta, dust with parsley and serve.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 16 grams, Carbohydrate 67 grams, Fat 26 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 710 milligrams, Sugar 8 grams, TransFat 0 grams