Spaghetti Amatriciana

Ingredients

• Spaghetti 10 oz
• Olive Oil 2 spoons
• Bacon 5 oz
• Onion 1 piece
• Garlic 2 cloves
• Baking Tomatoes 30 oz
• Grated Pecorino Pepato Cheese 0 oz
• Chili Flakes ½ spoons
• Ground Black Pepper ½ spoons
• Salt to taste

Step-by-Step Guide

Step 1

Heat olive oil in a deep skillet over medium heat.

Step 2

Cut the bacon into thin strips and fry until golden brown.

Step 3

Sauté the bacon until golden brown. Add black pepper and chili, and mix well.

Step 4

Finely chop the onion and garlic, and combine them with the bacon (or pancetta, as they do in Rome). Sauté, stirring constantly, until the onion becomes soft and translucent.

Step 5

Add the tomatoes to the skillet and mash them with a spatula.

Step 6

Cook over low heat until the sauce begins to thicken. Leave on low heat for another 15–20 minutes.

Step 7

Meanwhile, bring water to a boil, add salt, and drop in the spaghetti.

Step 8

Remove from heat 2 minutes before the time indicated on the package, drain in a colander, reserving a cup of the pasta water.

Step 9

Combine the pasta with the sauce, mixing thoroughly. Add 0.5 cup of the reserved pasta water and continue cooking for those same 2 minutes.

Step 10

Serve the pasta topped with Parmesan cheese or another hard cheese.