SPAGHETTI ALL'AMATRICIANA
Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.
Provided by Albert
Categories World Cuisine Recipes European Italian
Time 1h12m
Yield 4
Number Of Ingredients 7
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. Drain.
- Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.
- Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
Nutrition Facts : Calories 665 calories, Carbohydrate 92.5 g, Cholesterol 17.6 mg, Fat 22.6 g, Fiber 5.5 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 558.6 mg, Sugar 7.8 g
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