I haven’t posted pasta in a while, so here a typical pasta from Rome: Bucatini all’amatriciana. This is, together with carbonara, one of my favorite pasta dishes. It is simple yet hearth warming with the pancetta and the chili flakes. And is cheesy too with the pecorino. What do you want more?
- 2-3 oz pasta per person (long pasta
- 1-2 oz pancetta per person
- chili flakes
- tomato sauce
- 1 oz. grated pecorino
- 1 small onion
- - pepper
- - EVOO
- Prepare pasta according to the instructions on the box. You will need a long thick pasta like bucatini. Bucatini are essentially very thick spaghetti with a hole in the middle. If you cannot find them bavette should do.
- While preparing pasta, start with the sauce. In a pan warm a bit of oil, add the diced onion, the diced pancetta and the chili flakes. Let cook until the onion is tender and the pancetta has rendered all the fat.
- Now add the tomato sauce, season to taste with salt and pepper, and let cook for some time (15-30 minutes).
- Just before taking the sauce off the heat, add part of the grated cheese to the sauce and let it melt.
- Mix the pasta with the sauce and let your guest add more cheese and pepper as desired.
- On the news front, I am happy to let you all know that I am now part of the foodbuzz featured publisher program. I got to know the wonderful world of food blogging and most of your great websites through foodbuzz, so I am honored that they would accept me as a featured publisher. Hopefully this will be another step to make my blog interesting for you all!
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