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 saut� pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined
plate.
Add olive oil to saut� pan and heat over medium heat. Add onions to saut� pan. Season with salt and pepper.
Saut� 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 servingsRecipe
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