Linguine Amatriciana

Name: Linguine Amatriciana
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 3/4 pound diced pancetta or slab bacon (see note); 2 large onions, sliced; 2 large cloves garlic, minced; 6 large ripe tomatoes, peeled, seeded and coarsely chopped or 3 cups well-drained canned tomatoes, chopped; 1 tablespoon minced fresh basil; 1 pound linguine; Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon minced fresh parsley

By Florence Fabricant

Total Time: 35 minutes
Rating: 4(68)
Comments: Read comments

This simple sauce takes advantage of bacon’s magic. Whether you use pancetta, an Italian cured bacon, or the slab variety, make sure that it gets nice and golden. The rendered fat will lend a deep flavor to your pasta.

Featured in: BACON PLAYS A SUBTLE YET HAUNTING CULINARY ROLE

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

¾pound diced pancetta or slab bacon (see note)
2large onions, sliced
2large cloves garlic, minced
6large ripe tomatoes, peeled, seeded and coarsely chopped or 3 cups well-drained canned tomatoes, chopped
1tablespoon minced fresh basil
1pound linguine
Salt and freshly ground black pepper
1tablespoon olive oil
1tablespoon minced fresh parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place a large kettle of water over high heat for the pasta.
Step 2
Saute the pancetta or bacon in a large skillet until golden. Remove and drain on absorbent paper. Pour off all but two tablespoons of the fat. Add onions and garlic to the fat and saute until tender but not brown. Add the tomatoes, cook over medium-high heat for 15 minutes, then return the bacon to the skillet. Stir in the basil. Continue to heat the sauce very gently.
Step 3
When the water is boiling (and just before serving), add the linguine to the kettle, stir to separate the strands and boil about seven minutes, until al dente. Drain the pasta.
Step 4
Season sauce to taste with salt and pepper. Stir the olive oil into the sauce, pour the sauce over the pasta, dust with parsley and serve.

Tip

When using slab bacon instead of pancetta, parboil the bacon for about three minutes to diminish the smoky flavor. Drain and then proceed with the recipe.