Fregnacce alla Reatina - Homemade Pasta with Tomato and Pancetta Sauce

Ingredients

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Pecorino Romano cheese for garnish Grated Pecorino Romano cheese for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 55g (Sugars: 5g)
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and eggs. Knead the mixture until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is about 2mm thick. Cut the dough into thin strips, approximately 1cm wide and 10cm long. Twist each strip to create the fregnacce shape.
3. 3.
   Bring a large pot of salted water to a boil. Cook the fregnacce pasta for about 3-4 minutes or until al dente. Drain and set aside.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the skillet. Stir well to combine. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld together.
7. 7.
   Add the cooked fregnacce pasta to the skillet and toss gently to coat the pasta with the sauce.
8. 8.
   Serve the Fregnacce alla Reatina hot, garnished with crispy pancetta and grated Pecorino Romano cheese.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta into small pieces to ensure it cooks evenly and becomes crispy.

Tips & Tricks

• For a vegetarian version, you can substitute the pancetta with sun-dried tomatoes or sautéed mushrooms for added flavor.
• If you prefer a spicier sauce, add a pinch of red pepper flakes while simmering the tomato sauce.
• To save time, you can prepare the pasta dough in advance and refrigerate it until ready to use.
• Experiment with different herbs such as fresh basil or parsley to customize the flavor of the sauce.
• Serve the Fregnacce alla Reatina with a side of garlic bread to complement the dish.

Serving advice

Serve the Fregnacce alla Reatina hot, allowing the flavors to meld together. Sprinkle grated Pecorino Romano cheese on top for an extra burst of flavor.

Presentation advice

Plate the Fregnacce alla Reatina by twirling a portion of pasta onto a plate, ensuring the sauce is evenly distributed. Garnish with crispy pancetta and a sprinkle of grated Pecorino Romano cheese. Add a sprig of fresh basil for a touch of color.