Pasta All'amatriciana (Pasta With Pancetta, Tomatoes, And H

Recipe Ingredients

1 tablespoon	15ml	Yellow onion - chopped fine (medium)
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Vegetable oil - (or olive oil)
1		Rolled pancetta - * see note
1 1/2 cups	93g / 3.3oz	Canned Italian tomatoes
1/2 cup	73g / 2.6oz	Dried hot red pepper - chopped fine (1/2 (small)
		To 1)
		Salt - to taste
1 lb	454g / 16oz	Pasta
3 tablespoons	45ml	Parmesan cheese - freshly grated
1 tablespoon	15ml	Romano cheese - freshly grated

Recipe Instructions

* 1/4 inch thick, cut into strips 1/2 inch wide and 1 inch long (or bacon, if pancetta not available)

Sauteethe onion in a saucepan with all the butter and oil until it is pale gold. Add the strips of pancetta and sauteefor about a minute. Add the tomatoes, chopped hot pepper and 1 1/2 tsp of salt. Cook over medium heat, uncovered. The sauce is done when the tomatoes and the cooking fat separate, about 25 minutes. Turn off the heat and taste for salt.

Add sauce to cooked pasta and mix. Add the Parmesan and the Romano and mix very thoroughly

Source:
The Classic Italian Cookbook by Marcella Hazan

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