Roman-style Spaghetti
By The Cooking Book
Published on 25 April 2022
Quick to prepare and cook, this is a great meal when time is short.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 175 g of pancetta, rind removed, and cut into thin strips
- 150 ml of dry white wine
- 800 g of chopped tomatoes, cans
- 150 g of mature pecorino cheese, grated
- 4 tbsp of olive oil
- 2 small of onions, thinly sliced
- 1 pinch of salt
- 1 pinch of black pepper, freshly ground
- 450 g of dried spaghetti
Method
Step 1
Heat the oil in a large saucepan over a medium heat. Add the onions and fry, stirring, for 5 minutes, or until softened but not browned. Add the pancetta and continue frying, stirring, for 5 minutes, or until cooked through.Step 2
Add the wine and cook until it evaporates by half. Stir in the tomatoes, reduce the heat to low and leave to bubble for 15 minutes, or until blended and thickened. Season to taste with salt and pepper.Step 3
Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the spaghetti, stir and boil for 10 minutes, or according to the packet instructions, or until the pasta is tender to the bite. Drain the spaghetti well, then stir it into the sauce, making sure all the strands are coated. Stir in the cheese, adjust the seasoning if necessary, and serve.