Taste of Italy Amatriciana

1. 1

   Boil some water in a pan for the pasta.

2. 2

   Finely mince the onion and garlic.

3. 3

   Slice the pancetta into short 1 cm wide matchsticks.

4. 4

   Add the pancetta along with some olive oil into a frying pan and stir-fry over low heat to draw out the oil from the pancetta.

5. 5

   Once the pancetta has released it's oils and browned a bit, remove just the pancetta with some cooking chopsticks or a pair of tongs.

6. 6

   I always start boiling the pasta around this point with plenty of salt.

7. 7

   Return the frying pan with the pancetta oil to the stove with the heat set to low and stir-fry the garlic until fragrant.

8. 8

   Once fragrant, add in the onion.

9. 9

   A little way into stir-frying, add the white wine and then cook until the onion is soft.

10. 10

    Add the pancetta back into the pan and continue to stir-fry.

11. 11

    Throw in the canned tomatoes and stir everything together.

12. 12

    Add in the parmesan cheese plus 1 ladleful of the water you used to boil your pasta.

13. 13

    Keep checking the flavour and season with more salt and pepper if necessary.

14. 14

    When the pasta has just cooked, add it to the frying pan and stir into the mixture to complete!

* Per serving · 4 servings · Values may vary.

No additional tips available.