Spaghetti amatriciana

Spaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.

Spaghetti amatriciana ingredients

• 360 grams Spaghetti
• 100 grams pancetta — cubed
• 1 onion — thinly sliced
• 500 grams tomatoes — peeled, seeded and chopped
• 1 fresh (or dried) chilli — seeded and chopped
• olive oil
• salt and pepper
• Parmesan or pecorino Romano cheese to serve (optional)

1. Grease a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat starts to run.
2. Add the onion and cook until lightly browned, stirring occasionally.
3. Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
4. Serve with the cooked spaghetti.

Spaghetti amatriciana

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