Spaghetti all'Amatriciana with crispy sage

Spaghetti all'Amatriciana with crispy sage

40 ratings

Friederike, Kochhaus


β€žThe perfect weeknight pasta to pair with a nice glass of red wine!β€œ

Difficulty

Easy πŸ‘Œ
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g
spaghetti
1 bunch
sage
1 clove
garlic
1
peperoncino
1
red onion
8 slices
pancetta
3
vine-ripened tomatoes
120 ml
olive oil
25 g
pecorino
5 tbsp
pasta water
salt
pepper
Metric
Imperial
  • 250 g spaghetti
  • 1 bunch sage
  • 1 clove garlic
  • 1  peperoncino
  • 1  red onion
  • 8 slices pancetta
  • 3  vine-ripened tomatoes
  • 120 ml olive oil
  • 25 g pecorino
  • 5 tbsp pasta water
  • salt
  • pepper

Utensils

  • large saucepan
  • cheese grater
  • wooden spatula
  • large frying pan
  • paper towels
  • cutting board
  • knife

Enjoy with

Nero d'Avola
A rustic, juicy, and medium-bodied Italian red that goes perfectly with slightly spicy tomato sauces.

Nutrition per serving

Cal
647
Protein
22g
Fat
58g
Carb
16g

Step 1/6

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.
  • 1 bunch sage
  • 1 clove garlic
  • 1 peperoncino
  • 1 red onion
  • 8 slices pancetta
  • 3 vine-ripened tomatoes
  • large saucepan
  • cutting board
  • knife

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.

Step 2/6

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.
  • 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.

Step 3/6

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.
  • salt
  • pepper

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.

Step 4/6

Add spaghetti to saucepan and cook for approximately 8 – 10 min. according to package instructions. Finely grate pecorino.
  • 25 pecorino
  • cheese grater

Add spaghetti to saucepan and cook for approximately 8 – 10 min. according to package instructions. Finely grate pecorino.

Step 5/6

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.
  • 5 tbsp pasta water
  • salt
  • pepper

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.

Step 6/6

Kochhaus wishes you happy cooking!

Kochhaus wishes you happy cooking!