Pasta all' Amatriciana | Pantry Staples | Dinner Hero

Pasta all’ Amatriciana
Serves 4 - 6

3 ounces pancetta (about ½ inch thick if cutting from the round), finely chopped
8 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 14½-ounce can whole peeled tomatoes
1-ounce parmesan cheese, grated
2-3 Tablespoons Olive Oil
1-pound spaghetti
Salt and pepper, to taste

1. In a sauté pan over medium heat, add the pancetta and cook until golden-brown and crisp. Once cooked, using a slotted spoon, transfer pancetta onto a paper towel-lined plate and set aside.
2. Return the sauté pan to medium heat and add the garlic and cook, stirring often, until light golden brown.
3. Add red pepper flakes and cook until fragrant, about 30 seconds.
4. Add tomatoes and begin to break up the tomatoes into small pieces. Cook the tomato sauce for 5 – 7 minutes until most of the liquid is absorbed.
5. Meanwhile, in a large pot, bring 2 quarts of water and 2 tablespoons of salt to a boil. Stir in spaghetti and continue to cook stirring often until shy of al dente, about 9 minutes depending on the brand of spaghetti. Once pasta is cooked, reserve 1 ½ cups of pasta water and strain spaghetti.
6. In sauté pan, add spaghetti and pasta water. Continue to toss the spaghetti in the sauce to coat spaghetti and continue cooking pasta for 5-6 minutes or until all the pasta water is absorbed and pasta is cooked. Add parmesan cheese. Olive oil and Pancetta to spaghetti and evenly distribute. Season with salt, pepper.
7. To serve, garnish with parmesan cheese, and drizzle with olive oil.
Note: Traditionally this dish is made with Guanciale and Pecorino cheese. For the simplicity of Pantry COVID cooking, we are using Pancetta and Parmesan cheese.
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