Spaghetti All'amatriciana

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips
• 2 tablespoons unsalted butter
• 2 medium carrots, finely chopped
• 1 large yellow onion, finely chopped
• kosher salt, to taste
• 4 garlic cloves, finely chopped
• 1 sprig rosemary
• 1 sprig sage
• 2 tablespoons red wine
• 1 (28 ounce) can whole peeled tomatoes with juice, crushed by hand
• 2 tablespoons olive oil
• 2 teaspoons fresh ground black pepper, plus more to taste
• 1 teaspoon crushed red chile flakes
• 1 lb dried spaghetti
• finely grated pecorino cheese, to garnish
• thinly sliced parsley, to garnish

Recipe

• 1 heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. using a slotted spoon, transfer bacon to paper towels to drain; set aside.
• 2 add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes. add wine and cook, stirring, until evaporated, about 5 minutes. add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan. stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
• 3 meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. drain pasta and add to pan with sauce; toss to coat. divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley.