Spaghetti with Bacon Sauce, simple and rustic version of the Italian classic all'Amatriciana, adapted from my dad's Romeo Salta cookbook.
I grew up in the 70's with a father who was an amazing cook. He used to make a spaghetti with baconsauce that I loved. If I came home from school and asked what's for dinner and was told this spaghetti, I could hardly wait to eat. It was so good andthere waslots of slurping at the table, everyone trying to get every last bit of sauce.
I've asked my mom if she remembers how dad made this and she always says she has no idea. So, like so much of my dad's cooking, I have only memories.
Recently a package arrived in the mail from my mom. She was going through my dad's many cookbooks and found the one with the spaghetti with bacon sauce recipe! It's from The Pleasures of Italian Cooking, by Romeo Salta. And it's signed by Romeo and also has some handwritten notes from my dad. How cool is that?!?
I did a little research on Romeo Salta. He is largely credited with starting the fine Italian cooking movement in the states and became quite the celebrity chef. His namesake restaurant in New York had a stellar reputation, with many dishes cooked table side. He was also known for his simple, authentic and honest Italian cooking.
This dish is called Spaghetti all' Amatriciana, or spaghetti with bacon sauce. And while most amatriciana recipes call for guanciale, bacon is easily and often substituted.
I'm pretty sure my dad made it with canned tomatoes. I used fresh roma tomatoes and my sauce wasn't as "thin" as my dad's. The sauce also has some bacon, onion and white wine along with the tomatoes. It's topped with grated Pecorino (or Parmesan) cheese. A classic Italian-American interpretation, simple and so good.
I am so thrilled to have this cookbook and that my mom found it. The recipes are classic and I'm looking forward to trying some of them. I can see why my dad liked this cookbook so much,such a treasure.Papa would be so happy to see me making this spaghetti. Best, Kelly
You might also like this baked spaghetti dish from my great grandfather, adapted from an Italian restaurant in Chicago.
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Spaghetti with bacon sauce, simple and rustic version of the Italian classic all'Amatriciana, adapted from my dad's Romeo Salta cookbook.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 6servings
Calories: 452kcal
Author: Kelly Wildenhaus
Ingredients
¼poundbacon, diced
½cupchopped onion
¼cupdry white wine
1poundtomatoes, peeled and chopped, or canned whole Marzano tomatoes, crushed by hand (see note below to peel tomatoes)
½teaspoonfreshly ground black pepper
Pinch crushed red pepper (I added that, not in original recipe)
1poundspaghetti
1cupfreshly grated Pecorino romano or Parmigiano-Reggiano
Instructions
In a large sauce pan, cook the bacon and onion until lightly browned. Add the wine and cook until almost evaporated. Add the tomatoes, black pepper and pinch of crushed red pepper. Stir to combine and simmer on low for 20 minutes, stirring occasionally as the tomatoes release their juices. Taste for salt and pepper.
Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve ½ cup cooking water, drain pasta and add to the saucepan with half the grated cheese and toss to combine well. Add reserved pasta cooking water if it seems too thick. Sprinkle with remaining cheese and serve.
Recipe Notes
To peel fresh tomatoes, drop them in boiling water for about 1 minute. Remove to a colander, skins should easily peel off with a small paring knife.
For a more authentic Amatriciana sauce, use guanciale or pancetta (about 4 ounces, thinly sliced and then roughly chopped).
Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.
Pasta water should taste salty. I add a lot of salt to our pasta water (it makes the pasta taste delicious). I add about one tablespoon of salt for every four quarts (16 cups) of water, which is perfect for cooking one pound of pasta.
Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley—they're all great! Want to go next level? Toss in some chopped anchovies (or anchovy salt), olives, or some lemon zest and/or juice.
To enhance the flavor of your spaghetti sauce, you can add fresh vegetables, greens, and fresh herbs like basil and parsley. You can also add diced onions, fresh garlic, and red/green pepper. A splash of red wine or some dairy, such as cheese, also works great. Lastly, don't forget salt.
Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.
Briny ingredients like olives or capers are another way to brighten up your pasta sauce while also introducing texture and depth of flavor. Roughly chop a handful and stir them into your sauce while it's heating up on the stove.
A dollop of ricotta or mascarpone adds lightly sweet creaminess, while soft goat cheese or even a humble cream cheese adds tangy richness to elevate dull tomato sauce. A generous sprinkle of freshly grated Parmesan cheese makes any plate of pasta look all dressed up, while adding a welcome kick of umami.
Usually no. But putting (a very small bit) of sugar or even a tiny pinch of baking soda in the tomato sauce can help if it is too acidic, but this is only done if the person cooking it is really in a rush.
Low and slow, Bon Appétit confirms that the reason why a simmered sauce is so darn delicious is because it allows water to cook off, concentrating the umami-packed flavors of the tomatoes and balancing the levels of sugar and acidity in the sauce.
A shot of red wine vinegar might do the trick here, but that adds its own flavor; a small splash of humble lemon can brighten the sauce exponentially without stealing the spotlight. That's what a hit of acidity does—it sharpens the flavors, sometimes imperceptibly.
Olive oil or butter and herbs. Adding a fat to the pasta makes it taste better if you're poor and need something. I also add oregano and/or basil. Butter, eggs, and cheese.
To ramp up the aromatic flavors, stir ½ cup water and 24-oz. jarred pasta sauce together in a saucepan, then stir in ½ cup chopped onion and/or 1 teaspoon minced garlic.
With simmering, the result is more subtle with a slight thickening developed over a longer period of cooking time. The longer cooking time gives the flavors in each component of your dish more time to mix, which is why sauces simmered for hours are always more flavorful.
Whether you can pronounce it or not, Worcestershire sauce is an easy, effective way to load up spaghetti sauce with umami flavor. It is salty, tangy, and has lots of potent vinegar, all of which cut through tomatoes to create a soothing, savory flavor.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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