Pasta with Tomato, Bacon, and Onion—Pasta alla Amatriciana

Published November 1, 2000.

Why this recipe works:

For a pasta alla Amatriciana recipe that would do this classic sauce justice, we used pancetta, if available (and substituted bacon if not). A sauce made with diced tomato and hot red pepper flakes gave us the bold, brash flavor we were looking for in our Amatriciana recipe. Adding the cooked… read more

For a pasta alla Amatriciana recipe that would do this classic sauce justice, we used pancetta, if available (and substituted bacon if not). A sauce made with diced tomato and hot red pepper flakes gave us the bold, brash flavor we were looking for in our Amatriciana recipe. Adding the cooked pancetta at the end kept it crisp.

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Serves 4

This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extralong tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you’re using is very lean, it’s unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2-ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.

Ingredients

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