Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 cup pancetta, diced
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese
- Salt and black pepper, to taste
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, cook pancetta over medium heat until crispy. Remove pancetta from the pan and set aside, leaving the rendered fat in the pan.
3. Add onion to the pan and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for another minute.
4. Pour in crushed tomatoes and bring to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
5. Stir in heavy cream and Pecorino Romano cheese. Season with salt and black pepper to taste.
6. Add the cooked spaghetti to the pan and toss to coat with the sauce. If the sauce is too thick, add a splash of pasta water to thin it out.
7. Serve hot, topped with crispy pancetta and chopped basil leaves (optional).
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 630
- Fat: 27g
- Carbohydrates: 70g
- Protein: 23g
- Fiber: 5g
- Sugar: 10g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or guanciale.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use penne or rigatoni instead of spaghetti.
- Make it spicy by adding more red pepper flakes.
Tips and tricks:
- Be careful not to overcook the pancetta, as it can become too crispy and burnt.
- Use a good quality canned crushed tomatoes for the best flavor.
- Reserve some pasta water to thin out the sauce if needed.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pasta in individual bowls, topped with crispy pancetta and chopped basil leaves.
Garnishes:
- Crispy pancetta and chopped basil leaves.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Side salad and garlic bread.
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
- Make sure to cook the pancetta thoroughly to avoid any risk of foodborne illness.
Food history:
- Amatriciana sauce originates from the town of Amatrice in Italy and is traditionally made with guanciale, tomatoes, and pecorino cheese.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian