Pasta With Tomato, Bacon, And Onion (Pasta Alla Amatriciana)

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

2 tablespoons extra-virgin olive oil
6 ounces pancetta or bacon, sliced 1⁄4 inch thick and cut into strips about 1 inch long and 1⁄4 inch wide
1 onion, chopped fine
1⁄2 teaspoon red pepper flakes, or to taste
1 (28-ounce) can diced tomatoes
1 pound bucatini, perciatelli, or linguine
Salt
1-1⁄2 ounces Pecorino Romano cheese, grated (3⁄4 cup)

Instructions

  1. Heat oil in 12-inch skillet over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until crisp, 5 to 7 minutes. Remove pancetta with slotted spoon and transfer to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet, add onion, and cook over medium heat until softened, about 5 minutes. Stir in pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, bring to simmer, and cook until slightly thickened, about 10 minutes.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
  3. Stir crisp pancetta into sauce and season with salt to taste. Add sauce and Pecorino to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve.

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