Traditional Spaghetti all'Amatriciana

4.5
(10)

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

2
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pound spaghetti

  • 3 tablespoons extra-virgin olive oil, divided, or more if needed

  • 1 onion, finely chopped

  • 7 ounces pancetta bacon, diced

  • 2 cups passata (crushed tomatoes)

  • 1 tablespoon water, or more as needed

  • ½ teaspoon white sugar

  • 2 tablespoons grated Parmesan cheese

  • 1 pinch red pepper flakes, or to taste

  • salt and freshly ground black pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes

  3. Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Nutrition Facts (per serving)

662 Calories
20g Fat
97g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 662
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 22%
Cholesterol 20mg 7%
Sodium 616mg 27%
Total Carbohydrate 97g 35%
Dietary Fiber 7g 23%
Total Sugars 5g
Protein 24g
Vitamin C 13mg 67%
Calcium 102mg 8%
Iron 6mg 32%
Potassium 749mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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