Linguine all'Amatriciana

Traditionally, this dish is made with bucatini pasta, not linguine and pancetta instead of bacon! Bucatini noodles are long and thick with a hole running through the center and grooves along the strands. Unfortunately, my local store doesn't sell that style noodles. Not many specialty noodles to choose from so I had to improvise with good ol' thick linguine! I also put my own twist to this Italian classic. 

Ingredients:


6 strips bacon, sliced thinly
1/2 large white onion, diced
1 cup crimini mushrooms sliced
1/2 cup white wine
1 large garlic clove, minced
1/2 tbsp red pepper flakes
1/2 tbsp italian blend (oregano, basil, thyme, etc)
1 tsp dried rosemary
salt/pepper to taste
herb olive oil (i make my own with pepper, salt, and italian blend)
1 28-oz can Contadina brand crushed tomatoes (roma style)
1 lb linguine 
1/2 cup shredded parmegiano reggiano
1/2 cup chopped fresh parsley

• In a medium skillet, drizzle some olive oil. Turn heat to medium high and saute bacon until fat is rendered and bacon is cooked. Remove bacon from pan and set aside. Do not wipe pan.
• Add onions to skillet and saute in bacon fat until almost translucent. About 2 minutes.
• Add about 2 tbsp of herb olive oil then mushrooms and spices and cook until almost soft. Add garlic. Turn heat to high and add white wine. Scrape pan and slightly reduce. About 4 minutes. Return bacon to pan.
• Stirring, add crushed tomatoes to skillet. Season with salt and pepper. Turn heat to medium. leave uncovered to cook down stirring occasionally, about 8-10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add linguine and cook until almost al dente. (Very firm, almost cooked through.) Drain and return to pot. Turn heat to low.
• Turn skillet off and ladle sauce into pasta pot 1 scoop at a time, evenly distributing sauce until cooked through. Add parsley and half of the parmegiano reggiano. Toss.
•  Plate and garnish with a drizzle of herb olive oil, fresh parsley, and a sprinkle of parmegiano reggiano.

Serves about 4-6 people

I hope you enjoy this recipe! Try not to add too much salt because you don't want to ruin the sweet and spiciness of the sauce.