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(Julie Siegel for The Boston Globe) |
Serves 4
Although this dish is a Roman classic, it originated in the ancient town of Amatrice. The centuries-old recipe calls for guanciale, a cured, unsmoked bacon. Pancetta is easier to find (locals don’t consider it authentic). When tomatoes are no longer in season, substitute 1 can (28 ounces) whole imported tomatoes.
| 1/4 | pound guanciale or pancetta, cut into strips |
| 1 | medium onion, thinly sliced |
| Salt and black pepper, to taste | |
| 12 | plum tomatoes, peeled, seeded, and chopped |
| 1/2 | teaspoon crushed red pepper, and more to taste |
| 1 | pound bucatini or other thick spaghetti |
| 1/4 | cup grated pecorino Romano |
| Salt and black pepper, to taste | |
| Extra pecorino Romano (for serving) |
2. Fold the onion, salt, and black pepper and cook over medium heat, stirring often, for 10 minutes. Add the tomatoes and red pepper. Cook, stirring often, for 15 minutes or until the sauce thickens.
3. Bring a large pot of salted water to a rolling boil. Add the pasta. Cook, stirring occasionally, for 8 minutes or until the pasta is tender but has some bite. Drain the pasta without rinsing it.
4. Add the pasta to the sauce. Stir well. Add the pecorino Romano and taste for seasoning. Add more salt and pepper, if you like.
5. Serve in warm bowls, sprinkled with more pecorino Romano. Adapted from Susan Spungen 
© Copyright 2010 Globe Newspaper Company.
