16 Must-Know Pasta Classics for Every Day

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Pasta all'Amatriciana

Not as well known, but still a classic of pasta cuisine and perfect if you like spicier dishes. Originally, peperoncini were used, but you can also use chili peppers and adjust the heat to your taste.

Ingredients (serves 4)

• 1/3 lb smoked bacon
• 2/3 lb spaghetti
• 2 red onions
• 4 cups cherry tomatoes
• 2 peperoncini or chili peppers
• 1/2 cup Parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cut the bacon into strips and fry in a bit of fat over medium heat until golden brown.
2. Cook the spaghetti according to the package instructions. Reserve a cup of the cooking water when draining.
3. Peel the onions and cut them into rings, then add them to the pan with the bacon. Season with pepper and let them sweat for 5 minutes until the onions are translucent, stirring occasionally.
4. Wash the tomatoes and fold them in. Wash and finely chop the peperoncini, then fold them in as well. Add salt and let it simmer briefly over low heat.
5. Add the spaghetti to the sauce and, if necessary, fold in some of the reserved cooking water.
6. Sprinkle the pasta with finely grated Parmesan and finish with extra virgin olive oil.