Pasta Amatriciana
Donal's Notes
This was one of the very first Italian dishes I learned to make and it is still one of my ultimate go-pasta recipes. Make it once and I guarantee it will become a firm favourite in your house too!
Frying pan
Wooden spoon
Large bowl
Large saucepan
Tongs
Microplane
Instructions
1
In a heavy-based pan, heat the olive oil over a medium heat and fry the pancetta until starting to crisp, then add the garlic cloves and chilli flakes and continue cooking for 2 minutes.
2
Remove the garlic cloves. Add the white wine and cook, scraping all the browned bits from the bottom of the pan.
3
In a large bowl crush the tomatoes with your hands or a fork and add to the sauce, bringing to a simmer.
4
Cook the pasta in a large pot of boiling salted water until just cooked but al dente, about 10 minutes.
5
Using tongs, transfer pasta to the sauce. Cook over a high heat stirring until the pasta is cooked and the sauce has thickened and coated the pasta.
6
Remove from the heat, add cheese and stir to coat.
7
Serve immediately, topped with a little more grated Pecorino.
