Fettuccine Amatriciana (with homemade fettuccine)

Guess what I got for Christmas!

Adapted from the Silver Spoon cookbook
Serves 4

olive oil, for brushing
4 ounces pancetta, diced
1 red onion, thinly sliced
4 tomatoes, peeled, seeded and diced
1 fresh chili, seeded and chopped
fresh fettucine for 4
salt and pepper

Brush a medium dutch oven with oil, (I used a large, deep frying pan), add the pancetta, and cook over low heat until the fat is rendered. Add the onion and cook, stirring occasionally for 10 minutes, until lightly browned. Add tomatoes and chile, season with salt and pepper, cover, and cook for about 40 minutes. (You can add a little warm water to the mix if you need to) Cook fettuccine until al dente, then drain and toss with sauce in a large bowl.
Garnish with fresh, cubed mozzarella.

Wine served: 2010 Zenato Valpolicella Superiore


6 thoughts on “Fettuccine Amatriciana (with homemade fettuccine)

  1. I love the photos of the pasta-in-process. I like picturing you cranking. This looks really delicious, but then when you start with fresh pasta, it almost always is yummy– you can really taste the eggs, rather than it just being a bland thing to soak up the sauce.
    Can’t wait to see the next project with the pasta machine!

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