PASTA ALLAMATRICIANA - COOK'S ILLUSTRATED

PASTA ALLAMATRICIANA - COOK'S ILLUSTRATED image

Categories Pasta

Yield 4 People

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
6 ounces 1/4-inch-thick sliced pancetta or bacon cut into strips about 1/4 inch wide and 1 inch long
1 medium onion, chopped fine
1/2 teaspoon hot red pepper flakes, or to taste
2 1/2 cups canned diced tomatoes with juice
Salt
1 pound bucatini, perciatelli, or linguine
1/3 cup grated pecorino cheese

Steps:

1. Bring 4 quarts water to a rolling boil in a large pot. 2. Meanwhile, heat the oil in a large skillet over medium heat until shimmering but not smoking. Add the pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer the pancetta or bacon with a slotted spoon to a paper towel-lined plate; set aside. If necessary, drain all but 2 tablespoons fat from the skillet. Add the onion to the skillet; sauté over medium heat until softened, about 5 minutes. Add the hot red pepper flakes and cook to release their flavor, about 30 seconds. Stir in the tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes. 3. While the sauce is simmering, add 1 tablespoon salt and the pasta to the boiling water. Cook until pasta is al dente; drain and return the pasta to the empty pot. 4. Add the pancetta to the tomato sauce and adjust the seasonings with salt. Add the sauce to the pot with the pasta and toss over low heat to combine, about 30 seconds. Add the pecorino cheese and toss again; serve immediately.