Spaghetti All'Amatriciana
- 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips
- 2 tablespoons unsalted butter
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- kosher salt, to taste
- 4 garlic cloves, finely chopped
- 1 sprig rosemary
- 1 sprig sage
- 2 tablespoons red wine
- 1 (28 ounce) canwhole peeled tomatoes with juice, crushed by hand
- 2 tablespoons olive oil
- 2 teaspoons fresh ground black pepper, plus more to taste
- 1 teaspoon crushed red chile flakes
- 1 lb dried spaghetti
- finely grated pecorino cheese, to garnish
- thinly sliced parsley, to garnish
- Heat bacon in a 6-qt.
- saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
- Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
- Add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes.
- Add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes.
- Add wine and cook, stirring, until evaporated, about 5 minutes.
- Add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours.
- Remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan.
- Stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
- Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes.
- Drain pasta and add to pan with sauce; toss to coat.
- Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley.
bacon, unsalted butter, carrots, yellow onion, kosher salt, garlic, rosemary, sage, red wine, tomatoes, olive oil, fresh ground black pepper, red chile, pecorino cheese, parsley
Taken from www.food.com/recipe/spaghetti-all-amatriciana-516938 (may not work)