astray recipes: Pasta all'amatriciana (pasta with pancetta, t

Categories: Cheese; Italian; Pasta
Yield: 1 Servings

Measure	Ingredient
1 medium	Yellow Onion -- chopped
	Fine
2 tablespoons	Butter
3 tablespoons	Vegetable Oil -- (or olive
	Oil)
1 slice	Rolled Pancetta -- * see
	Note
1½ cup	Canned Italian Tomatoes
½ small	To 1-Dried Hot Red Pepper -- chopped fine
	Salt -- to taste
1 pounds	Pasta
3 tablespoons	Parmesan Cheese -- freshly
	Grated
1 tablespoon	Romano Cheese -- freshly
	Grated

* ¼ inch thick, cut into strips ½ inch wide and 1 inch long (or bacon, if pancetta not available)

Saute the onion in a saucepan with all the butter and oil until it is pale gold. Add the strips of pancetta and saute for about a minute. Add the tomatoes, chopped hot pepper and 1½ tsp of salt. Cook over medium heat, uncovered. The sauce is done when the tomatoes and the cooking fat separate, about 25 minutes. Turn off the heat and taste for salt.

Add sauce to cooked pasta and mix. Add the Parmesan and the Romano and mix very thoroughly

Recipe By : The Classic Italian Cookbook by Marcella Hazan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

pasta all'amatriciana (pasta with pancetta, t