A beautiful pasta from the northern Italian town, Amatrice. This tomato-based pasta features pork belly and pecorino cheese.
20 ounces (567 g) canned San Marzano tomatoes *
1 small carrot, roughly chopped
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
1/2 small Spanish onion, roughly chopped
2 cups (473 ml) water
3 tbsp olive oil
1 tsp salt
1 lb (454 g) spaghetti
1 tsp olive oil
250 g pancetta, cut into lardons (small, cube-like strips) **
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
3 tbsp flat-leaf Italian parsley, chopped
pecorino cheese, freshly grated
Cook sauce in a saucepan over medium heat until it begins to thicken, about thirty minutes. You don't want it to be too thick.
Cook spaghetti to al dente in salted water according to package directions.
Meanwhile, heat 1 tsp olive oil in a frying pan over medium heat and cook the pancetta for a couple minutes until it begins to crisp. Reduce the heat to low and add in the garlic and red pepper flakes. Stirring occasionally, cook for another minute.
Pour the sauce into the pan and let simmer until the pasta is ready.
Drain the spaghetti and return it to the pasta pot. Toss it with a bit of olive oil and some parsley. Add in desired amount of sauce (there will be a bit extra sauce - perfect for delicious leftovers).
Use tongs to lift each serving of pasta out of the pot, then use a twirling motion while setting it down onto a plate to achieve a tall nest shape.
Top each pasta nest with pecorino cheese, more parsley, and a drizzle of olive oil, if desired.
* You can substitute with regular whole, canned tomatoes.
** If you want to go more authentic, use guanciale (Italian cured pork cheek) instead. This will be a bit more difficult to find than pancetta (Italian cured pork belly bacon).
Keywords: spaghetti all'amatriciana, italian, pasta