There's seriously nothing better than a spicy pasta in my book. If you follow the blog, you've seen it pop up pretty often. No one does spicy pasta better than the Romans, and last night I tried an easy recipe for one of the quintessential roman sauce - amatriciana. Here's what you'll need:
- 2 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced guanciale (or pancetta ... or prosciutto ... or just bacon if you can't find any of those)
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 3/4 cup minced onion
- 2 cloves minced garlic
- 1 28 ounce can peeled tomatoes
- 12 ounces dried bucatini (spaghetti will totally work as well)
- 1/4 cup finely grated Pecorino
