Description
Home cooks can master Ina Garten’s spaghettoni with tomatoes & pancetta through simple techniques and quality ingredients. Fresh herbs and crispy pancetta elevate this classic Italian pasta dish that delivers rich flavors and comforting satisfaction you’ll want to savor again and again.
Ingredients
Scale
- 1 pound (454 g) dried spaghettoni or bucatini
- 6 oz (170 g) diced pancetta
- 1 (14.5 oz) (411 g) can crushed San Marzano tomatoes
- 1.5 cups chopped yellow onion (1 large)
- 0.5 cup dry red wine, such as Chianti
- 1 cup freshly grated Italian Pecorino cheese, divided (4 oz)
- 0.25 cup julienned fresh basil leaves, plus extra for serving
- 2 tsps minced garlic (2 cloves)
- 1.5 tsps sugar
- 0.5 tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Good olive oil
Instructions
- Pasta Preparation: Fill a large pot with water and generously salt. Bring to a vigorous boil over high heat.
- Pancetta Rendering: In a medium Dutch oven, heat olive oil over medium-low. Sauté pancetta until golden and crisp, approximately 5-7 minutes. Remove with a slotted spoon and reserve.
- Aromatics Development: Using the same pot, caramelize onions by softening and developing deep flavor, stirring periodically for 10 minutes. Reintroduce pancetta, then add garlic and red pepper flakes. Allow ingredients to harmonize for 1 minute.
- Liquid Concentration: Deglaze the pot with red wine, reducing liquid until nearly evaporated. Incorporate crushed tomatoes and a touch of sugar. Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring intermittently.
- Seasoning Enhancement: Season sauce with salt and black pepper. Adjust taste as needed for balanced flavor profile.
- Pasta Integration: Cook spaghettoni 2 minutes shy of package instructions. Transfer directly into sauce using tongs, bringing some pasta water. Gently combine over low heat for 2 minutes to marry sauce and pasta.
- Finishing Touches: Remove from heat. Fold in Pecorino cheese and fresh basil leaves, ensuring thorough distribution. Plate in serving bowls, garnishing with additional cheese and basil. Serve immediately while steaming hot.
Notes
- Pasta Water Magic: Reserve some starchy pasta water before draining, as it helps create a silky, smooth sauce and helps ingredients bind together perfectly.
- Pancetta Perfection: Cook pancetta slowly to render fat and achieve a crispy golden texture, which adds deep, rich flavor to the entire dish.
- Wine Reduction Technique: Let wine reduce completely to concentrate flavors and eliminate raw alcohol taste, creating a more sophisticated sauce base.
- Cheese Melting Tip: Remove pot from heat before adding Pecorino to prevent cheese from becoming grainy, ensuring a creamy and smooth final texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg