Spaghetti Amatraciana


  • 2 tablespoons extra-virgin olive oil
  • 4 ounces thick-cut pancetta or lightly smoked bacon, cut in ¼-inch cubes
  • 2 tablespoons unsalted butter
  • 1 pound spaghetti
  • Freshly grated Pecorino or Romano cheese, or can also use Parmesan
  • 4 shallots, peeled and sliced crosswise (about ¼ cup)
  • ½ teaspoon red pepper flakes
  • + 1 more ingredients
    • 1 28-ounce can whole tomatoes, with juices, lightly pulsed in food processor or blender

1. Bring a large pot of water to boil. 2. Place 1 tablespoon of the olive oil and the pancetta in a large skillet over high heat and cook until the fat is completely rendered and the pancetta is crispy, about 6 to 8 minutes. Pour off the fat and reduce the heat to medium-low. Add the remaining t...

View full recipe at SpringPad


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