Simple Way to Breakfast Spaghetti Recipe

Spaghetti All'amatriciana

Continue tossing, off the heat, adding a little of the reserved pasta water, until the eggs are cooked and the sauce is silky and thick.

Recipe Summary Spaghetti All'amatriciana

Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.

Ingredients | Breakfast Spaghetti Recipe

1 (16 ounce) package spaghetti

¼ cup extra-virgin olive oil

7 ounces guanciale (cured pork cheek), cut into strips

1 onion, finely chopped

1 fresh red chile pepper, chopped

1 (18 ounce) can whole plum tomatoes, coarsely chopped

3 cups grated pecorino Romano cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.

Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.

Info | Breakfast Spaghetti Recipe

prep: 20 mins cook: 52 mins total: 1 hr 12 mins Servings: 4 Yield: 4 servings

TAG : Spaghetti All'amatriciana

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