Pasta all'amatriciana (pasta with pancetta, t

Yield: 1 Servings

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

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