In Rome last week at Ristorante Caminetto, I could swear that I heard Kate Moss screaming, “I don’t care if I become a size 4, just give me more!” Naturally, her agent taped her mouth shut and whisked her away. “What’s all the commotion?” I asked. It turns out that she had tasted their spaghetti all’amatriciana leggera, a.k.a., their “light” version of pasta with amatriciana sauce. Lured in by the word “light,” she had allowed herself a forkful. The ensuing epiphany of deliciousness was more than she could handle. It is easy to be a waif, after all, if your food options include shepherd’s pie and haggis.
Now, I’m not one for “diet” or “light” or “lite” anything. My mind immediately goes here: Lite-cardboard-saccharin-poison. I’d rather be fat. But on a hot summer night, when you crave something all’amatriciana, this recipe gives you “lite” Italian style: prosciutto instead of guanciale or pancetta, cherry tomatoes instead of whole tomatoes. Gotta love it. So Kate, chillax, eat a big bowl, and take a walk when you’re done. You’ll be fat and happy. Well, actually, just happy.
p.s. Check out our wine pairings for this dish.
Bring a large pot of salted water to boil for the pasta. Wash the tomatoes, remove the stems, and cut into halves or quarters, depending on their size. Cut the prosciutto into bite sized strips (remembering that they will shrink when cooked.) Slice the onions very thinly.
In a large skillet over medium heat, add the onions to the olive oil and sauté until lightly golden. Add the prosciutto and sauté for an additional minute or two, or until it begins to darken, but not allowing it to become crispy. Add the tomatoes, and salt and pepper to taste. Cook for about 10-15 minutes, until the tomatoes soften and release their juice. Meanwhile, cook the pasta until 1 minute less than al dente and drain it. Add the pasta to the tomato sauce and cook together over medium heat for an additional minute. Serve immediately, sprinkled with Pecorino cheese.