LIDIA'S SPAGHETTI ALL'AMATRICIANA
- 1 tbsp extra virgin olive oil
- 4 oz guanciale, bacon or pancetta, 1/2" thick, cut into 1/2" pieces
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1/4 tsp hot red chile flakes
- 2 bay leaves
- 1 28oz tin plum tomatoes (preferably San Marzano)
- 1 lb spaghetti
- kosher salt
- 1/2 cup grated or shaved Grana Padano
- 1 tbsp chopped fresh Italian parsley This pasta dish looked and smelled so good at Lidia’s presentation that I came home and made it for dinner. Traditional Italian does not have to be long and complicated.
1. Heat olive oil in a large deep skillet over medium heat. Add guanciale. Cook until edges begin to crisp - 4 to 5 minutes. Add onions, garlic and bay leaves and cook until onions soften.
2. Add hot chile flakes, tomatoes and bay leaves Simmer gently 10 to 12 minutes until thickened. Discard bay leaves.
3. Meanwhile bring a large pot of water to the boil. Add 1 tbsp salt. Add spaghetti and cook until it is almost tender - al dente. Transfer pasta to the sauce with tongs, reserving about 1 cup pasta cooking water. Cook pasta in the sauce until well combined. If pasta seems a bit dry add 1/2 cup (or more) pasta cooking water. Season to taste, add cheese and parsley