Perciatelli Amatriciana Style

1. 1

   Cook the diced pancetta and chopped onion in a skillet until brown.

2. 2

   Cut the peeled tomatoes into small pieces and add with pepper and salt, cooking over high heat for 20 minutes.

3. 3

   Cook the Perciatelli for 11 minutes in briskly boiling salted water, drain and place in serving dish.

4. 4

   (reserving some water to add to dish).

5. 5

   Add the sauce and sprinkle abundantly with grated Pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.