Spaghetti all'Amatriciana

Finding a first course to cook from Lazio was really a no-brainer.  This region is home to some of the most well known and hearty pasta dishes out there.  One example is Spaghetti alla Carbonara.  Here, while still hot, an egg, cheese and pancetta mixture is added to the pasta.  The heat of the pasta actually cook the eggs.  Another example, Pasta Puttanesca, uses capers, anchovies, olives and some heat from red pepper flakes.  Many say that the name actually means "street-walkers' pasta" because it is a meal that prostitutes could make quickly and inexpensively.

For my meal however, I chose to make Spaghetti all'Amatriciana mostly because it was a pasta dish that I had never tried before.  It seems pretty straightforward when looking at the ingredients, and I had my worries that it was going to be rather flavorless.  Like usual though, I was not let down.  The pancetta (I used turkey bacon to cut down on some of the fat) blends with the other ingredients in the sauce and gives off a delicious flavor.  At the same time you're hit by the heat from the red pepper flakes.  Personally I am not a huge fan of pasta dishes as a main course, but this is something that I could easily eat as my meal (and did, both last night and for lunch today!).

Spaghetti all'Amatriciana

Adapted from Food Network

-Serves 4 as a first course-

Ingredients:

2 tablespoons extra virgin olive oil

1/3 pound pancetta (or bacon or turkey bacon), cut into small pieces

1 small yellow onion, chopped

1/4 teaspoon red pepper flakes

1 1/2 tablespoons fresh parsley, chopped

1 1/2 tablespoons vinegar (red wine or white)

8 ounces plain tomato sauce

1/2 pound spaghetti

Process:

1. Bring a large pot of water to a boil.
2. Heat the olive oil in a large skillet over medium heat.  Add the pancetta or bacon and let cook for about 5 minutes.  Add the onion and cook until soft, about 6-7 more minutes.
3. Meanwhile, add the pasta to the boiling water.  Cook to al dente.
4. When the onion is soft, add the red pepper flakes and the parsley.  Next, add the vinegar and tomato sauce.  Take 1/4 cup of the water from the pasta (the starchiness of the water will help to create the sauce) and add to the pancetta sauce.  Simmer the sauce for several minutes to allow the flavors to come together.
5. When the pasta is finished cooking, drain and mix with the sauce.  Serve warm with fresh parmigiano reggiano sprinkled on top.

Ryan's rating of Spaghetti all'Amatriciana - 4.5. He said I lost that 1/2 a point for using turkey bacon. Lame.

Comments

[Jeanne]

Wow, he's a tough judge, huh? Fair enough but if he eats it at my house, he'll get turkey bacon, too (and he'll like it or else!).

[Momma C]

I'd love to try the Puttenesca too.

[Sue]

Jeanne, Ryan saw what you wrote and Im fairly sure hes afraid to come visit you now haha. Mom, Ill find a good Puttanesca recipe for you. Let me know how it turns out!