All'Amatriciana with Extra Umami

• 3 tbsp. extra-virgin olive oil
• 3 oz. guanciale or pancetta
• 1/2 medium onion
• 2 tsp. anchovy fillet
• 1 large clove garlic
• 1 can crushed San Marzano tomatoes
• 1 lb. spaghetti
• 1/2 c. basil leaves
• 1 tsp. crushed red pepper
• 1/2 c. Pecorino Romano cheese
• salt
• Freshly ground pepper

1. In a deep skillet, heat oil.
2. Add guanciale and cook over moderate heat, stirring, until opaque, about 3 minutes.
3. Add onion, anchovy, and garlic, and cook over moderately low heat, stirring occasionally, until onion is softened, about 5 minutes.
4. Add tomatoes and cook until hot, 2 minutes.
5. In a large pot of salted boiling water, cook spaghetti until pliable but still hard in center, about 5 minutes.
6. Drain pasta, reserving 2 cups of cooking water.
7. Add pasta and water to sauce and cook until pasta is al dente; add more water if sauce gets too thick.
8. Remove from heat and stir in basil, crushed red pepper and 1/2 cup of cheese.
9. Season with salt and pepper, transfer to bowls and serve, passing more cheese at table.
10. Looking for more dinner options?
11. Check out our pork chop recipes, chicken recipes, and potato recipes.

extravirgin olive oil, pancetta, onion, anchovy fillet, clove garlic, tomatoes, spaghetti, basil, red pepper, romano cheese, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/allamatriciana-extra-umami-recipe-fw0413 (may not work)