Spaghetti all’Amatriciana

Name: Spaghetti all'Amatriciana
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 12 oz. thick-cut bacon, cut crosswise into 1/4" strips; 2 tbsp. unsalted butter; 2 medium carrots, finely chopped; 1 large yellow onion, finely chopped; Kosher salt, to taste; 4 cloves garlic, finely chopped; 1 sprig rosemary; 1 sprig sage; 2 tbsp. red wine; 2 tbsp. olive oil; 2 tsp. freshly ground black pepper, plus more to taste; 1 tsp. crushed red chile flakes; 1 lb. dried spaghetti; 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand; Finely grated pecorino, to garnish; Thinly sliced parsley, to garnish

Serves
serves 6-8

TODD COLEMAN

Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

12 oz. thick-cut bacon, cut crosswise into 1/4" strips
2 tbsp. unsalted butter
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
Kosher salt, to taste
4 cloves garlic, finely chopped
1 sprig rosemary
1 sprig sage
2 tbsp. red wine
2 tbsp. olive oil
2 tsp. freshly ground black pepper, plus more to taste
1 tsp. crushed red chile flakes
1 lb. dried spaghetti
1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
Finely grated pecorino, to garnish
Thinly sliced parsley, to garnish

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Instructions

Step 1

Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add butter to pan, and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half the garlic and rosemary and sage, and cook, stirring, until fragrant, about 2 minutes. Add wine, and cook, stirring, until evaporated, about 5 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage, and transfer sauce to a blender; puree and then return to pan. Stir in 3⁄4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.

Step 2

Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino, and parsley.

Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add butter to pan, and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half the garlic and rosemary and sage, and cook, stirring, until fragrant, about 2 minutes. Add wine, and cook, stirring, until evaporated, about 5 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage, and transfer sauce to a blender; puree and then return to pan. Stir in 3⁄4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino, and parsley.