Spaghetti with Tomato and Pancetta, Recipe by Robert Sietsema

Spaghetti with Tomato and Pancetta, Recipe by Robert Sietsema

In a pinch and craving Italian goodness? Just like Village Voice restaurant critic Robert Sietsema, whip up a quick and scrumptious pasta dinner! His spunky take on Amatriciana sauce from Lazio, Italy is a crowd-pleaser. Instead of red pepper flakes, he adds a hint of paprika. Give it a spin in his My Go-To Dish video for CHOW.

Shopping List:

This meal feeds 4 to 6, so stock up on these ingredients:

• Salt
• About 10 oz of guanciale, bacon, or pancetta (depending on your preference)
• 1 small onion, chopped
• 4 tablespoons olive oil
• Half a cup of dry white wine, optional
• Two cans (28 oz) of diced tomatoes in puree
• A touch of honey, optional
• Paprika, optional
• 1 lb bucatini, spaghetti, or linguine
• 1 ½ cups finely grated Parmesan, about 3.5 oz
• A bunch of basil leaves, for garnishing

Ready to Cook? Here's the Plan:

1. Fill a large pot with water and bring it to a roaring boil. Salt it like there's no tomorrow!
2. Heat a large pan over high heat. Once it's hot, reduce the heat to medium. Toss in your chosen cured pork (guanciale, bacon, or pancetta), letting the fat turn translucent, taking care not to let it smoke too much. Reduce the heat further if needed. Add the chopped onion and olive oil, cooking until the onion becomes translucent without browning.
3. Pour in the wine and let it simmer until the alcohol evaporates and the wine reduces by about half. Add the tomatoes and puree, bring to a boil, then let it simmer until the sauce thickens slightly. Salt it to your liking, add a hint of honey and paprika if you fancy, and give it a taste!
4. Add your pasta to the boiling water, give it a good stir, and let it cook until it's al dente, about 10 minutes. Drain it, add it to the sauce, and toss it until it's well-coated, about 2 minutes.
5. Serve the pasta in bowls, sprinkling a heap of Parmesan on top and garnishing with 3 to 4 basil leaves. Enjoy your homemade Italian feast!

Pro Tips:

• If you're stuck without bucatini, you can use spaghetti or linguine instead, though cooking times may vary slightly.
• To add a traditional touch, stick with San Marzano tomatoes and Pecorino Romano cheese, or experiment with Parmesan for a slight twist.
• Use red pepper flakes if you want the traditional heat in your sauce, or play around with different chili peppers or hot sauce to suit your taste.
• Cook garlic briefly before adding guanciale if you enjoy a garlic kick in your Amatriciana.
• If you're feeling fancy, don't hesitate to mix in a generous serving of Pecorino Romano and Parmesan for an extra layer of flavor.

1. In the segment 'My Go-To Dish' by Robert Sietsema on CHOW, he shares his unique recipe for homemade Bucatini Amatriciana, a translation of his spunky take on the traditional Lazio, Italy sauce.
2. The shopping list for this meal includes bucatini pasta, guanciale, onion, olive oil, white wine, diced tomatoes, Parmesan, basil, and optional ingredients like honey and paprika.
3. In the cooking process, the sauce is prepared by frying the cured pork until the fat becomes translucent, then adding onion, wine, tomatoes, and optional seasonings like honey and paprika.
4. While this pasta dish is commonly made with San Marzano tomatoes and Pecorino Romano cheese, you can also experiment with Parmesan or choose alternative pasta types like spaghetti or linguine if bucatini is unavailable.

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