Gisellas Amatriciana Pasta With Pancetta Recipes

Steps:

• In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.

Steps:

• In a deep, large skillet, cook the pancetta in the olive oil until lightly crisp.
• Remove the pancetta from the pan onto paper towels to drain and set aside.
• In the same pan, add the chopped onion and cook until golden over a low heat and then add the tomatoes and any optional ingredients.
• Simmer 10-15 minutes.
• Meanwhile, cook the pasta according to the box, to just "al dente", and drain.
• Add the pasta to the tomatoes.
• Now add the cheese and the pancetta to the tomatoes and blend it all in the skillet.
• Serve immediately.