Spaghetti all' Amatriciana

This was Spaghetti all' amatriciana with Dijon mustard-cabbage slaw.

I adapted a recipe from a serious Italian cooking book, Grande Libro della Cucina Italiana, written by a Japanese chef, Mr. Yoshikawa. The book was a gift from J's father who visited Japan. The sauce, Sugo all' amatriciana was a very simple: chopped pancetta, a red chile pepper, thinly sliced onion, lightly smashed garlic cloves, white wine, crushed tomato.

I adjusted the amount of pancetta since it could be very fatty if I followed the recipe precisely. The recipe used Bucatini, a long tube pasta that was traditional for the sauce. My local grocery didn't carry it, so I bought a box of De Cecco's Spaghetti. Actually it was rare for us to buy Spaghetti because our staple pasta was Linguine which is always found in our pantry.

Tossing "boiled-to-Al-dente" pasta into the sauce... steamy!

Just before saying Buon Appetito, let it snow... Pecorino cheese was suggested by the recipe while Parmigiano Reggiano was what we had.

The dish had great flavors from all simple ingredients. It was delightful!