Spaghetti All'Amatriciana

Ingredients

Spaghetti

400g

Pancetta

150g, diced

Canned tomatoes

800g, crushed

Onion

1 medium, chopped

Garlic

2 cloves, minced

Red pepper flakes

1/2 teaspoon

Pecorino cheese

100g, grated

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Olive oil

1 tablespoon

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta water, then drain the spaghetti and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the pancetta from the skillet, leaving the rendered fat behind.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and slightly caramelized, about 5 minutes.
4. Stir in the crushed canned tomatoes and red pepper flakes. Simmer for 10 minutes, breaking up the tomatoes with a spoon and allowing the sauce to thicken.
5. Return the crispy pancetta to the skillet and mix well. Season the sauce with salt and black pepper to taste.
6. Add the cooked spaghetti to the skillet. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.
7. Serve the spaghetti all'Amatriciana hot, garnished with a generous sprinkle of grated pecorino cheese and chopped fresh parsley.