March 26, 2012
The "Best" Spaghetti all'Amatriciana
Spaghetti all' Amatriciana is one of those classic pasta dishes that you can find just about anywhere. This is probably because it's extremely simple, quick to make, and very tasty. We've created our own version here that uses a lighter sauce that just barely coats the pasta, letting the onion and pancetta really stand out.
This is one of those meals that we make some nights when we've got some leftover pancetta (or bacon, or any other sort of cured pork) and aren't really feeling like making a big, high effort feast. In fact, there's a good chance that you've got everything you need for this already! So, take a look at the recipe below and give it a try!
Making the Dish
2 - 3 oz pancetta
1/2 red onion, cut into strips
2 cloves garlic, thinly sliced
2 tbsp olive oil
2 tbsp tomato paste
1/4 cup chopped fresh parsley
1/2 lb spaghetti
Grab the spaghetti with tongs and place it into the pan with the pancetta and onion. Add in the chopped parsley, and toss to combine over medium heat. Add in more pasta water if necessary. Serve garnished with grated pecorino romano.
The red onions are slightly sweet after caramelization, the pancetta is savory, salty, and hearty.
Everything is held together by this perfectly delicate tomato sauce that just barely coats the pasta, which really lets the pancetta and red onion shine through.
This is in my opinion the perfect version of Spaghetti all'Amatriciana, but we know there are plenty of variations. Have a favorite version of your own? Let us know about it in the comments below!
One Year Ago: Pork and Fennel Meatballs and Jambalaya