Spaghetti, Roman-style
- ¼ cup olive oil
- 1 onion, thinly sliced
- 6 oz (175g) pancetta, cut into thin strips
- ¾ cup dry white wine
- One 28 oz (794g) can chopped tomatoes
- Salt and crushed hot red pepper flakes
- 1 lb (450g) dried spaghetti
- ½ cup freshly grated Pecorino Romano cheese, plus more for serving
- Produce
- Onion (1)
- Tomatoes (1 28 oz (794g) can)
- Meat
- Pancetta (6 oz)
- Cooking & Baking
- Olive oil (1/4 cup)
- Salt and crushed hot red pepper flakes (1)
- Pasta & Grains
- Spaghetti, dried (1 lb)
- Dairy
- Pecorino romano cheese (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published January 9, 2012 (1 year ago).
54 people saved this recipe.
