Approximate values estimated by AI
Quick Amatriciana with Pancetta
70% authentic · Italian
A simplified Amatriciana using pancetta instead of guanciale and a slightly quicker sauce preparation, ideal for weeknights.
Ingredients
- Pancetta150g
- Pecorino Romano cheese80g
- Canned crushed tomatoes400g
- Spaghetti320g
- Garlic1 clove
- Red pepper flakes1/4 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Dice the pancetta into small cubes. Mince the garlic clove.
- 2
In a large skillet, cook the diced pancetta over medium heat until crispy. Remove pancetta, leaving rendered fat.
- 3
Add the minced garlic and red pepper flakes to the skillet and sauté for 30 seconds until fragrant.
- 4
Add the crushed tomatoes to the skillet. Season with salt and pepper. Simmer for 10-15 minutes until slightly thickened.
- 5
Meanwhile, cook spaghetti in salted boiling water until al dente.
- 6
Drain the spaghetti, reserving some pasta water. Add the spaghetti to the sauce. Add the crispy pancetta back.
- 7
Toss to combine, adding a splash of pasta water if needed. Stir in most of the Pecorino Romano cheese.
- 8
Serve immediately, topped with the remaining cheese.
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