Pasta anyone? Amazing Amatriciana

After years of eating carb-free, my entire family has found the balance of introducing pasta and other carbs back into a healthy lifestyle. My husband and daughter are delighted when they come home and see me preparing fresh pasta in the kitchen and wonder what will it be this time? Well, on the weekend I tried the famous picante Amatriciana. Simple to prepare, but with a beautiful, full flavour - great for a fall day! Key ingredients include pancetta, or bacon (whatever you have), tomato and pecorino cheese.

This dish is associated with Rome though is actually from the town of Amatrice. And the pasta bucatini, which is a spaghetti with a hollow middle, is known primarily for its pairing with this wonderful picante sauce.  However, because I cannot make fresh bucatini in my kitchen, spaghetti was my pasta of choice!

I found a great recipe from an Italian food blog, AGLIO, OILIO and PEPERONCINO and adapted it. I hope you give it a go next weekend!

Ingredients
1 cup unsmoked pancetta, smoked pancetta OR bacon, diced
1 can (14 oz) whole canned tomatoes, crushed
1 small white onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon tomato paste
1 cup white wine
1 cup Pecorino Romano, grated
1/2 cup Parmigiano, grated
1/2 cup extra virgin olive oil
1 pound spaghetti dry or fresh

Directions
Fry the bacon/pancetta in the olive oil, over low heat until crisp. Then, add the onion, garlic and the red pepper flakes. When the onion is translucent, add the wine and let it come to a boil to evaporate it. Add the tomatos and tomato paste; cook uncovered for about 10 minutes.  Season the pasta sauce with some salt, ONLY IF NEEDED.

Bring a large pot of water to a boil, add a good teaspoon of salt and the spaghetti available. Shortly before the pasta is ready, scoop up a 1/3 cup of the pasta cooking water and set aside. 

Drain the pasta and pour it in the tomato sauce skillet, add the grated cheeses and a demitasse of pasta cooking water. Cook a few minutes more, mixing the sauce to coat the pasta strands evenly. Serve immediately with more grated Pecorino if necessary.

Enjoy!