Spaghetti Alla Matriciana

Ingredients

Spaghetti

400g

Pancetta

150g, diced

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Tomatoes

400g, crushed or diced

Red pepper flakes

1 teaspoon (adjust to taste)

Pecorino cheese

100g, grated

Salt

to taste

Black pepper

to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced pancetta to the skillet and cook it until it becomes golden and crispy, about 5 minutes.
3. Stir in the chopped onion and minced garlic, cooking until the onion is soft and translucent, approximately 5 minutes.
4. Add the crushed tomatoes, red pepper flakes, salt, and black pepper. Stir to combine and let the sauce simmer for about 10 minutes, allowing the flavors to meld.
5. While the sauce is simmering, cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente.
6. Once the spaghetti is cooked, drain it, reserving a bit of the pasta water.
7. Add the drained spaghetti to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
8. Serve the spaghetti hot, generously topped with grated pecorino cheese.