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Spaghetti all'Amatriciana

Spaghetti all'Amatriciana
Spaghetti all'Amatriciana might be just the main course you are searching for. This recipe makes 4 servings with 684 calories, 28g of protein, and 31g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of parmesan, tomato puree, spaghetti, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
Watch how to make this recipe.
2
Bring a large pot of salted water to a boil over high heat.
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3
Meanwhile, unroll the pancetta.
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PancettaPancetta
4
Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
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GrainsGrains
5
Heat the olive oil in a large skillet over moderately low heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
6
Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp.
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PancettaPancetta
7
Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
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OnionOnion
PastaPasta
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8
Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance.
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ParsleyParsley
OnionOnion
9
Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
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Tomato PureeTomato Puree
WaterWater
VinegarVinegar
10
When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat.
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11
Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino.
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PecorinoPecorino
PastaPasta
SauceSauce
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12
Serve immediately.
DifficultyHard
Ready In50 m.
Servings4
Health Score15
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