The Column of Life

Spaghetti all’Amatriciana Mario Batali Molto Gusto (2010) (6 servings) Kosher salt 1/4 cup extra virgin olive oil 4 ounces sliced guanciale or pancetta , or good American bacon, cut into 1/2-inch wide strips 1 medium red onion, halved lengthwise, ends trimmed, and cut lengthwise into 1/4-inch wide slices 1/4 cup tomato paste 1-1/2 to 2 teaspoons hot red pepper flakes 3/4 cup Pomì strained tomatoes, simmered until reduced by half 1 pound spaghetti 1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving 1/2 cup grated Pecorino Romano 1/3 cup coarsely chopped fresh Italian parsley Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Meanwhile, combine the oil, guanciale, and onion in another large pot and cook over medium-high heat until the guanciale is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the reduced strained tomatoe...