Pasta all'Amatriciana, again
I reviewed the recipe I adapted before and made some changes. Ingredients were almost the same onion, pancetta, tomatoes, a little white wine (vermouth, this time), and a lightly crushed whole clove garlic. I intentionally didn't add garlic last time to keep it as simple as possible. I changed my mind. A hint of garlic might be a nice tough. So I didn't chopped or minced but kept the whole clove, simmered it in the sauce, and removed it before serving. In fact, it worked well. I used a whole onion this time. So a lot of onion, which I liked it. A major change was how to cook onion - combine water and onion in the pan and cook together before olive oil was added. As the result, onion became soft and sweeter. According to Lidia, this was a traditional in Rome but unusual step. I think this also worked well! Our pasta choice this time was linguine. Sharp pecorino might be better, but we had only sweet parmesan. Well, cheese is cheese!
