30 minutes
This dish brings together the classic flavors of Italy: savory pancetta, tangy tomatoes, and a hint of heat from red pepper flakes. Follow along, and you'll have a delectable meal ready in no time.
tablespoons
Guanciale or Pancetta, sliced and cut into 0.5-inch-wide strips
0 oz
Red Onion, halved lengthwise, ends trimmed, and cut lengthwise into 0.25-inch-wide slices
each
cups
teaspoons
Pomì Strained Tomatoes, simmered until reduced by half
cups
0 lb
Parmigiano-Reggiano, freshly grated
cups
Pecorino Romano, grated
cups
Fresh Italian Parsley, coarsely chopped
cups
1. Boil Water
Start by bringing 6 quarts of water and 3 tablespoons of kosher salt to a boil in a large pot.
2. Cook Pancetta and Onion
In another large pot, heat ¼ cup of olive oil over medium heat. Add the 4 ounces of guanciale or pancetta, along with the sliced red onion. Cook for about 7 minutes, stirring occasionally until the onion has softened and the guanciale is lightly browned.
3. Add Tomato Paste and Red Pepper Flakes
Stir in ¼ cup of tomato paste and 1.5 to 2 teaspoons of hot red pepper flakes. Cook this mixture for about a minute, just until the tomato paste darkens slightly and becomes fragrant.
4. Add Reduced Tomatoes
Add ¾ cup of the reduced Pomì strained tomatoes to the pot, stirring well and then removing the pot from the heat.
5. Cook Spaghetti
Drop 1 pound of spaghetti into the boiling water and cook until just al dente, which should take about 8-10 minutes. Reserve ¼ cup of the pasta cooking water and then drain the spaghetti.
6. Combine Pasta and Sauce
Add the spaghetti to the pot with the guanciale mixture, along with the reserved pasta water. Stir and toss the pasta until it is well coated with the sauce.
7. Add Cheese and Parsley
Stir in ½ cup of freshly grated Parmigiano-Reggiano, ½ cup of grated pecorino romano, and ⅓ cup of coarsely chopped fresh Italian parsley. Mix until the cheese has melted and the parsley is well integrated into the pasta.
8. Serve
Serve the sizzling spaghetti immediately, with extra grated Parmigiano-Reggiano on the side for those who like an extra cheesy finish.
. Add a pinch of red pepper flakes or a dollop of Calabrian chili paste to the sauce for a spicy kick. . Infuse the olive oil with whole dried chilies and a clove of garlic before sautéeing your ingredients for a milder heat.
. Replace the pancetta with guanciale for a richer, porkier flavor, or with smoked bacon for a smokier taste. . For a vegetarian twist, use crispy fried capers or shiitake bacon instead of pancetta to add a salty, umami-packed crunch.
. Roast cherry tomatoes with garlic and a drizzle of balsamic vinegar before adding them to the pasta to introduce a caramelized, tangy profile. . Use fire-roasted canned tomatoes in place of regular ones for a subtle smokiness.
. Incorporate a handful of spinach or arugula into the sauce just before serving for a pop of color and nutrients. . Sauté sliced mushrooms with the pancetta for an additional savory element.
. Swap basil for a combination of fresh oregano and thyme to give the dish an earthier flavor. . Add a sprinkle of lemon zest and chopped parsley before serving to add a bright, citrusy note.
Choose high-quality, ripe tomatoes or San Marzano tomatoes for the pomodoro sauce, and a thick-cut, artisanal pancetta from a trusted butcher.
Save a cup of the starchy, salty pasta water to emulsify and thicken your sauce, allowing it to cling to the pasta.
Marry the pasta and sauce by finishing cooking in the pan with a splash of pasta water.
The water should taste as salty as the sea to season the spaghetti for a deeper flavor.
A final drizzle of high-quality extra virgin olive oil, fresh basil leaves, and grated cheese adds layers of flavor.
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