Recipe - Pasta Allamatriciana (Pasta With Pancetta T

1 md Yellow Onion chopped
Fine
2 tablespoon Butter
3 tablespoon Vegetable Oil (or olive
Oil)
1 sl Rolled Pancetta * see
Note
1 One half cup Canned Italian Tomatoes
One half small To 1Dried Hot Red Pepper
chopped fine
Salt to taste
1 pound Pasta
3 tablespoon Parmesan Cheese freshly
Grated
1 tablespoon Romano Cheese freshly
Grated

* One fourth inch thick, cut into strips One half inch wide and 1 inch long (or bacon,
if pancetta not available)

Saute the onion in a saucepan with all the butter and oil until it is pale
gold. Add the strips of pancetta and saute for about a minute. Add the
tomatoes, chopped hot pepper and 1 One half tsp of salt. Cook over medium heat,
uncovered. The sauce is done when the tomatoes and the cooking fat
separate, about 25 minutes. Turn off the heat and taste for salt.

Add sauce to cooked pasta and mix. Add the Parmesan and the Romano and mix
very thoroughly

Recipe By : The Classic Italian Cookbook by Marcella Hazan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini