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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

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

Nutrition Facts

662.4 calories; 24 g protein; 97.2 g carbohydrates; 19.8 mg cholesterol; 615.7 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
loved this simple easy and great taste Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
loved this simple easy and great taste Read More
Rating: 5 stars
Can t go wrong with a classic. Grazie Aldo Read More
Rating: 5 stars
No changes and my daughter loved it also Read More
Rating: 5 stars
I was staring in the fridge wondering what to make for dinner and these ingredients were all available. Dinner was ready and being served in less than 30 mins!! Enjoyed the taste and the look of it - would make this for a dinner party! I used diced tomatoes instead of the crushed - a little more juice than it probably called for so I just cooked it a little longer. Read More