SPAGHETTI ALL´AMATRICIANA

Sugo all'amatriciana or alla matriciana (in Romanesco) is a traditional Italian pasta sauce originated from the town of Amatrice (in the Lazio region) and has been declared as Lazio's Prodotto agroalimentare tradizionale. The recipe became increasingly famous in Rome over the 19th century and early 20th century, due to the strong contacts between Rome and Amatrice.

Serves 2
566 kcal per serving


Ingredients

• 120 g spaghetti
• 80 g pancetta, cubed
• 1 onion, chopped
• 2 garlic cloves, thinly slices
• 2 tsp olive oil
• 1/2 tsp peperoncino or chili powder
• 1 cup dry red wine
• 1 can of cherry tomatoes
• Salt and freshly ground black pepper
• 2 tbsp freshly grated Parmesan cheese

Method

1. Fry the pancetta in a large pan over medium heat until just browned, about 5 minutes, then drain it on paper towels.
2. In the same pan sauté the onion and garlic in the olive oil until soft and translucent.
3. Mix in the pancetta, peperoncino, red wine and cherry tomatoes.
4. Season with salt and pepper, then let the sauce simmer very slowly, while you cook the pasta.
5. Taste the sauce and season if needed, then add the spaghetti and toss to coat.
6. Top with freshly grated Parmesan and serve immediately.