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Spaghetti Amatriciana

A community recipe by ProastioMinger

Not tested or verified by Nigella.com

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Introduction

this is the original recipe, given to me by my old friend, Alfredo Lorenzetti.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

200 grams pancetta
1 large onion
chilli (to taste)
tomato sauce (to feed 4)
750 grams spaghetti

7 ounces pancetta
1 large onion
chile (to taste)
tomato sauce (to feed 4)
26 ounces spaghetti

Method

Spaghetti Amatriciana is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop your onion in half and then in to thin half rings, cook over a medium high heat till brown but not burnt, take off onto kitchen paper, and pat to remove oil, set aside,

now fry your Pancette in a little olive oil in a shallow pan when the panchette has released it's oil ,

add your base sauce and as much fresh chilli as you like, lower the heat,

put your spag on to boil, remember to salt well ( it should taste like sea water),

when cooked drian and add to the base sauce, mix together ,

plate up, now sprinkle the crispy onions on top to garnish. Done

Chop your onion in half and then in to thin half rings, cook over a medium high heat till brown but not burnt, take off onto kitchen paper, and pat to remove oil, set aside,

now fry your Pancette in a little olive oil in a shallow pan when the panchette has released it's oil ,

add your base sauce and as much fresh chile as you like, lower the heat,

put your spag on to boil, remember to salt well ( it should taste like sea water),

when cooked drian and add to the base sauce, mix together ,

plate up, now sprinkle the crispy onions on top to garnish. Done