Spaghetti Amatriciana
8 servings
60 minutes
Spaghetti Amatriciana is one of the simplest and one of the most delicious pastas in the world.
1
Heat olive oil in a deep pan over medium heat.
- Extra virgin olive oil: 2 tablespoons
2
Cut the bacon into thin crosswise strips and fry until golden.
- Bacon: 115 g
3
Fry the bacon until golden brown. Add black pepper and chili, and mix well.
- Bacon: 115 g
- Freshly ground black pepper: 0.5 teaspoon
- Chili flakes: 0.5 teaspoon
4
Finely chop the onion and garlic, combine with bacon (or pancetta, as done in Rome). Fry, stirring constantly, until the onion is soft and translucent.
- Onion: 1 piece
- Garlic: 2 cloves
- Bacon: 115 g
5
Add tomatoes to the pan and mash them with a spatula.
- Pelati (whole peeled tomatoes): 800 g
6
Cook on low heat until the sauce starts to thicken. Leave on low heat for another 15-20 minutes.
7
Meanwhile, boil water, add salt, and throw in the spaghetti.
- Spaghetti: 350 g
- Salt: to taste
8
Remove from heat 2 minutes before the time indicated on the package, drain in a colander, leaving a glass of the water in which the pasta was cooked.
- Spaghetti: 350 g
9
Combine the pasta with the sauce, mix thoroughly. Add 0.5 cup of the reserved pasta water and continue cooking for another 2 minutes.
- Spaghetti: 350 g
- Salt: to taste
- Pelati (whole peeled tomatoes): 800 g
- Chili flakes: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
10
Serve the pasta sprinkled with parmesan or another hard cheese.
- Grated Parmesan cheese: 30 g
