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How to make Amatriciana, spaghetti with bacon and tomatoes.
1 lb. spaghetti
1 large handful coarse salt
½ cup Guanciale, chopped
1, 28oz. can whole peeled ‘san marzano’ tomatoes
1 red onion, sliced
1 wedge Pecorino Romano, freshly grated
Fresh basil bunch
whole dried pepperoncini
2 tbls cup tomato paste
½ cup white wine
1 cup approx pasta water
Let's get Cooking...
Bring a pot of water to a roaring boil, and add a large handful of coarse sea salt, cook the spaghetti.
Heat a large saute pan and add a little olive oil, add the sliced guanciale, and render the fat. Using a slotted spoon, remove the meat.
In the same fat, add the scored garlic clove, sliced red onions and saute on high heat for 4-6 minutes.
Add 1 whole dried chili to the saute pan, remove the garlic, add tomato paste and white wine.
Lower the heat, and using a wooden spoon mix well scraping the guanciale bits on the bottom of the pan.
Carefully add the can of tomatoes and stir well, breaking up the whole tomatoes with the back of the wood spoon.
Once the pasta is al dente, remove the pasta and place directly into the saute pan along with the pasta water.
Mix well and serve hot.
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