Spaghetti with Bacon Sauce
Spaghetti with bacon sauce, simple and rustic version of the Italian classic all'Amatriciana, adapted from my dad's Romeo Salta cookbook.
- 1/4 pound bacon, diced
- 1/2 cup chopped onion
- 1/4 cup dry white wine
- 1 pound tomatoes, peeled and chopped, or canned whole Marzano tomatoes, crushed by hand (see note below to peel tomatoes)
- 1/2 teaspoon freshly ground black pepper
- Pinch crushed red pepper (I added that, not in original recipe)
- 1 pound spaghetti
- 1 cup freshly grated Pecorino romano or Parmigiano-Reggiano
In a large sauce pan, cook the bacon and onion until lightly browned. Add the wine and cook until almost evaporated. Add the tomatoes, black pepper and pinch of crushed red pepper. Stir to combine and simmer on low for 20 minutes, stirring occasionally as the tomatoes release their juices. Taste for salt and pepper.
Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve ½ cup cooking water, drain pasta and add to the saucepan with half the grated cheese and toss to combine well. Add reserved pasta cooking water if it seems too thick. Sprinkle with remaining cheese and serve.
- To peel fresh tomatoes, drop them in boiling water for about 1 minute. Remove to a colander, skins should easily peel off with a small paring knife.
- For a more authentic Amatriciana sauce, use guanciale or pancetta (about 4 ounces, thinly sliced and then roughly chopped).