Square Spaghetti Amatriciana Style
One of the most classic recipes of the Italian cuisine that probably everyone knows already do but I suggest only some changes to make it unique.
I have made this recipe using egg square spaghetti, but you can also use durum wheat spaghetti, or linguine if you prefer.
First I use red onions that are sweeter and tasty.
Calculate about a large onion per head, peal it and cut into thin slices lengthwise (the opposite of when you make the onion rings). Put it to simmer in a large saucepan with just smoked bacon, cut into strips, 2 broken bay leaves, and let go over very low heat covered for about an hour, stirring regularly.
If you need add a trickle of water to keep everything wet. Then cover with the tomato puree (about the same amount of the compound onions/bacon) and boil for no more than 5 minutes.
Drain the spaghetti and finish cooking them in the sauce. Serve garnished with 2 slices of crispy bacon and Pecorino Romano or Parmesan cheese to taste.