Spaghetti all'Amatriciana

This dish in my book is a classic. Something everyone should whip up in their kitchen once the weather gets cooler. Forgive me if I tend to post recipes heavily on the Italian side, but I lived in Florence for a year and that is a hard culinary inspiration to shake. Besides, who would want to? It's just that good. 

Ingredients: 

4-5 slices bacon, cut into thin strips 

1 large onion, diced

4 cloves garlic, chopped 

2 carrots, minced

2 tablespoons butter

2 tablespoons Olive Oil

2 28 ounce cans whole peeled then crushed by hand, or diced tomatoes 

1/2 cup dry red wine such as Chianti

1 sprig rosemary, minced

1 sprig oregano, minced

1 teaspoon red chili pepper flakes

Salt & Pepper

Parmegiano finely grated, or Pecorino finely grated

Parsley, finely chopped 

Directions:

In a large saucepan or Dutch oven heat bacon until crisp, about 12 minutes. Move bacon to a plate covered with paper towels and set aside. Add oil and butter to the pan, and then add onion and carrots, stirring until soft. Add garlic, oregano, rosemary, and salt & pepper and stir, cook for around 2 minutes. Add wine and stir again for about 5 minutes. Turn up the heat and add tomatoes, bring to a boil and then turn down the heat to a simmer, covered partially for about an hour. 

Meanwhile, bring a large pot of water to a boil. Add spaghetti and a dash of salt, cook until al dente, about 7-8 minutes. Drain pasta and add to the pan with the sauce, tossing it to coat the pasta. Serve spaghetti into bowls and top with the Parmesan cheese and parsley. Serve alongside a simple green salad and a nice Chianti Classico.  Buon Appetito!