Amatriciana is not the kind of pasta you eat when you are dieting, I know that, but it’s one of the most traditional and classic Italian dish. The recipe is very simple and is known for its three main ingredients: pancetta or bacon, tomato sauce and Pecorino, a cheese made from ewe’s milk. The word derives from “pecora” (“sheep”).
Amatriciana has its origins in the town of Amatrice (in the province of Rieti, in Lazio region).
There are several variants. For instance, you can use garlic when you heat the oil. Remove it and add the bacon or pancetta.
In Amatrice they use spaghetti but the use of bucatini has become common too. You can use rigatoni or penne but not fresh pasta.
Ingredients (serves: 1)
70 gr spaghetti
1 thick slice pancetta, diced
crushed red pepper flakes
1/2 can tomatoes
Cook diced pancetta in a large saucepan over medium heat until crisp. Add red pepper. When pancetta is almost cooked add the white wine and simmer until evaporated. Drain all but leave the oil in the saucepan. Add tomatoes, undrained. Cook for 10 minutes. Meanwhile, cook pasta in boiling, salted water until al dente. Drain. Add past to the sauce in the saucepan and saute for 1 minute. Add pancetta, black pepper and serve with grated pecorino.