Amatriciana Sauce with Spaghetti

Ingredients

Spaghetti

12 ounces

Pancetta

4 ounces, diced

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Canned tomatoes

28 ounces, crushed or diced

Red chili flakes

1 teaspoon (adjust to taste)

Salt

to taste

Black pepper

to taste

Pecorino cheese

1 cup, grated (plus extra for serving)

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large skillet over medium heat, cook the diced pancetta until crispy, about 4-5 minutes. Use a slotted spoon to remove the pancetta from the skillet, leaving the rendered fat behind.
2. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the canned tomatoes and red chili flakes to the skillet. Stir to combine, breaking up the tomatoes with a spoon. Season with salt and black pepper to taste.
4. Allow the sauce to simmer for about 20 minutes, stirring occasionally, until it thickens slightly.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
6. Return the crispy pancetta to the skillet and stir to combine with the sauce.
7. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.
8. Serve the amatriciana hot, garnished with grated pecorino cheese and chopped fresh parsley.