Eddie's Spaghetti

September 1, 2020


Spaghetti all'Amatriciana


•2 tablespoons: olive oil

•2 ounces of diced guanciale or pancetta

•1/2 red onion, small dice

•4 cloves garlic, sliced

•1/2 teaspoons of hot red pepper flakes 

•1 cup of crushed tomatoes (preferrably San Marzano) 

•1/4 lb of spaghetti or bucatini 

•1/4 cup grated of Pecorino Romano or Parmesan cheese 

•1 ounce of butter 


In a sauté pan render the pancetta in olive oil.

Add the onions and continue to cook until the onions are soft.

Add the pepper flakes and garlic and continue to cook one minute.

Add the crushed tomatoes and simmer for twenty minutes, stirring occasionally until it thickens almost like tomato paste. 

Cook pasta according to directions on package. Always make sure to salt the water when adding the pasta. Reserve some pasta water. Toss the cooked spaghetti, cheese and butter in sauce. Add pasta water (2 TB at a time) to the pan to achieve desired sauce consistency. (You’re trying to thin out that “tomato paste" you made into a sauce - essentially rehydrating it with the starchy hot water) Season with salt and black pepper. I also like to add basil.