Spaghetti all'amatriciana or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce made with pork cheek, pecorino cheese, and tomatoes. It’s origin is from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.
|Prep time: 5 minutes|
|Cooking time: 10 minutes|
|Servings or yield: For 2 people|
|Difficulty level: Easy|
|250 g fresh or dried egg spaghetti|
|150 g pancetta sliced about ½ cm (¼ inch) thick, cut into ½ x ¼ cubes|
|14 oz. whole canned or jarred tomatoes|
|¼ de tasse de fromage Pecorino Romano râpé|
|1/4 cup cooking pasta water|
|30 ml (2 tablespoon) olive oil|
|1/4 cup dry white wine|
|Pepper to your liking|
Bring a large pot of salted water to boil.
Meanwhile, cut pancetta slices into ½ x ¼ cubes.
In a big wok style pan, heat olive oil over medium heat, add pancetta and cook until crispy but not crunchy. Deglaze with white wine and add tomatoes and continue cooking about 10 minutes to thicken slightly stirring every now and again.
When water is boiling, add paste and cook for about 4 minutes or until al dente.
When paste is ready, drain (keep cooking water) and add pasta to pan with ¼ cup of pasta cooking water. Add pecorino cheese (keep some for service). Mix well.
Serve with extra pecorino cheese and enjoy!