It begins and ends with bacon

15 Jun

Our beloved spaghetti carbonara recipe is rivaled only by amatraciana.

We love this straightforward, simple recipe because it seems a little Seventeen-esque, if you ask us. Easy and delicious!

SPAGHETTI ALL’AMATRACIANA
10-12 strips of thick cut bacon
1 med onion, diced
2 14.5 oz cans of diced tomatoes, pureed
3 1/2 tbls red wine vinegar or wine
1/2 tsp red pepper flakes
1/4 tsp fresh black pepper
1/2 cup fresh grated pecorino cheese
1/4 cup chopped fresh basil, flat leaf parsley extra
1 lb spaghetti, cooked

Chop bacon into bite sized pieces and brown it in a pan. Remove it and pour out all but a tablespoon or two worth of fat. Brown the onion with red pepper flakes then deglaze the pan with the vinegar. Add the tomatoes, black pepper, bacon back to the pan.
Reduce heat to low and let simmer for 10 minutes, stirring frequently. Turn off heat. Stir in cheese and basil. Add the pasta and stir to coat. Serve, garnish with more cheese.

Other pasta recipes here.

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