Amatriciana
Classic Roman pasta dish featuring crispy pancetta, spicy tomato sauce, and sharp pecorino cheese.
Equipment
Ingredients
Main Ingredients
pancetta (cubed)
150 g
onion (thinly sliced)
1 piece
garlic (minced)
2 clove
tomato sauce (crushed)
400 g
pecorino romano (grated)
50 g
olive oil
30 ml
chili pepper (crushed)
1 piece
black pepper (freshly ground)
2 g
salt
5 g
spaghetti (dry)
400 g
Instructions
Prepare ingredients
Dice pancetta into small cubes and prepare all other ingredients.
Cook pasta
Bring a large pot of salted water to boil and cook spaghetti until al dente.
Fry pancetta
Heat olive oil in a pan and fry pancetta until crispy and golden.
Sauté aromatics
Add sliced onion, minced garlic and crushed chili to the pan with pancetta.
Add tomato sauce
Pour in the tomato sauce and season with black pepper. Simmer the sauce.
Combine pasta and sauce
Drain pasta and add it directly to the sauce. Toss to coat evenly.
Finish and serve
Remove from heat and sprinkle with grated pecorino romano before serving.
Original recipe
Storage
Best served fresh, but can be stored and reheated. Add cheese fresh when serving.
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