Spaghetti all'Amatriciana with crispy sage
large saucepan, cutting board, knife, wooden spatula, large frying pan, paper towels, cheese grater
How to reach the perfect temperature for frying
How to cut an onion
Nutrition per serving
- 20 g sage
- 1 clove garlic
- 1 peperoncino
- 1 red onion
- 8 slices pancetta
- 3 vine-ripened tomatoes
- large saucepan
- cutting board
Fill a large saucepan half full with salted water and bring to a boil. Pluck sage leaves from sprigs. Crush garlic and roughly chop. Cut peperoncino in half, remove seeds, and finely dice. Finely dice onion. Cut pancetta into large pieces. Halve tomatoes and then cut into small cubes.
- 100 ml olive oil
- wooden spatula
- large frying pan
- paper towels
Heat up olive oil in a large frying pan over high heat. Add sage leaves to pan and cook for approx. 1 min. until crispy. Take care not to burn the leaves! Transfer to a paper towel-lined plate to dry. Keep oil in pan.
In same frying pan, cook pancetta over high heat for approx. 3 min. Then add garlic, onion, and peperoncino and continue to cook for another 2 min. over medium heat. Season to taste with salt and pepper.
- 25 g pecorino
- cheese grater
Add spaghetti to saucepan and cook for approximately 8 – 10 min. according to package instructions. Finely grate pecorino.
- 5 tbsp pasta water
Meanwhile, add tomato to pan and cook for approximately 5 min. Then add a bit of the pasta water, as well as two-thirds of the pecorino. Drain pasta, add to frying pan, and stir well to combine. Season to taste with salt and pepper. To serve, top with remaining pecorino and crispy sage leaves.
Kochhaus wishes you happy cooking!
Enjoy your meal!