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Spaghetti with tomatoes, basil-pancetta

List of Ingredients






SPAGHETTI ALL’AMATRICIANA (SPAGHETTI AMATRICE STYLE)

Recipe courtesy Emeril Lagasse, 2000

5 ounces raw pancetta, chopped
2 tablespoons olive oil
2 cups thinly sliced onions
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 pound canned chopped tomatoes
1 pound fresh spaghetti, cooked until tender
2 tablespoons chiffonade basil
4 ounces freshly grated pecorino cheese

In large sauté pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined
plate.

Add olive oil to sauté pan and heat over medium heat. Add onions to sauté pan. Season with salt and pepper.
Sauté until wilted, about 4 minutes.

Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and
reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.

In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper.
Mix well.

Yield: 6 servings

Recipe