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Traditional Spaghetti all'Amatriciana

"This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta."

Ingredients :

• 1 pound spaghetti
• 3 tablespoons extra-virgin olive oil, divided, or more if needed
• 1 onion, finely chopped
• 7 ounces pancetta bacon, diced
• 2 cups passata (crushed tomatoes)
• 1 tablespoon water, or more as needed
• 1/2 teaspoon white sugar
• 2 tablespoons grated Parmesan cheese
• 1 pinch red pepper flakes, or to taste
• salt and freshly ground black pepper to taste

Instructions :

Prep : 10M	Cook : 4M	Ready in : 30M

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
• Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

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