A classic Italian pasta dish that’s full of fresh, bright, and bold flavors stemming from the tomatoes, garlic, pancetta, red pepper flakes, freshly ground black pepper, and finally Pecorino Romano.
A classic Italian pasta dish that’s full of fresh, bright, and bold flavors stemming from the tomatoes, pancetta, garlic, red pepper flakes, freshly ground black pepper, and finally Pecorino Romano.
Author: Angie | FiestaFriday.net
Recipe type: Pasta
Yield: 6 servings
- 1 14-ounce can whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil, divided
- 4 ounces pancetta/bacon, chopped into little pieces
- 12 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes (or more if you like things really spicy)
- 1 cup dry white wine
- 2 teaspoons freshly ground black pepper
- Grated Pecorino Romano
- Crush tomatoes with your hands, then drain, reserving the juice.
- In a skillet, on medium-high, heat 1 tablespoon of olive oil. Add pancetta/bacon pieces and fry until browned and crisp. Drain on a paper towel-lined plate. Set aside.
- Reduce heat to medium, add garlic slices, stir and cook until golden brown, about 2 minutes.
- Add red pepper flakes, stir briefly, then add the wine. Increase heat to medium-high.
- Let the wine simmer and reduce slightly, then add the crushed tomatoes and about ¼ cup of the reserved juice. Continue cooking until sauce is well-heated. Then reduce heat to low to keep it warm.
- While the sauce is cooking, boil the spaghetti following the directions on the box, but remove it 1 or 2 minutes sooner to keep it just shy of al dente. Reserve pasta water.
- Now increase heat to medium-high again on the sauce in the skillet, then add 1 cup of reserved pasta water. Stir, then add the drained spaghetti. Toss with a pais of tongs until spaghetti is coated with the sauce. If it seems too dry, add more pasta water.
- Remove skillet off the heat, then add the rest of olive oil, black pepper, and pancetta/bacon pieces. Toss again. Serve with grated Pecorino Romano.
- Don’t boil the pasta until al dente. Instead, boil until it’s just shy of al dente (1-2 minutes less). It will continue to cook when added to the sauce in the skillet.
- This is not a pasta dish with thick tomato sauce. Rather, the sauce is barely there. But you can add more sauce if you prefer. Use a 28-ounce can of tomatoes, instead.
- To give your pasta a deeper flavor, you can add a chunk of Pecorino Romano to your boiling water.