Pasta Amatriciana
- 1 slab picnic bacon / guanciale (chopped)
- 1/4 cup olive oil
- 2 tablespoons garlic (minced)
- 2 pieces medium-sized onions (finely chopped)
- 1-2 teaspoon/s pepper flakes
- 3 cups crushed tomatoes (including juices)
- salt and pepper to taste
- grated pecorino Romano or parmigiana Reggiano
- 10 – 15 pieces basil leaves (chiffonade)
- 1 tablespoon chopped Italian flat parsley
- 500 grams spaghettini
- In a hot pan, sweat picnic bacon/guanciale.
- Remove half of the bacon/guanciale, set aside.
- From the same pan, add olive oil, onion and garlic. Sauté until aromatic.
- Add pepper flakes continue sautéing.
- Add crushed tomatoes and let it simmer until reduced.
- Add basil leaves and half of the parsley. Add the spaghettini. Stir until spaghettini is well covered with sauce.
- Topped with the remaining parsley and bacon/guanciale. Serve.
Yield: 8 to 10 Servings.
