SPAGHETTI ALL'AMATRICIANA

Spaghetti All'amatriciana image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
4 thick slices pancetta (about 4 ounces), chopped
1 red onion, diced
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more for topping
2 cups strained tomatoes (such as Pomì)
1 sprig fresh basil
1/3 cup grated parmesan cheese, plus more for topping

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.

Nutrition Facts : Calories 550, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 563 milligrams, Carbohydrate 75 grams, Fiber 6 grams, Protein 20 grams, Sugar 7 grams