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Traditional Spaghetti all'Amatriciana

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

30 m servings 653 cals
Original recipe yields 4 servings

Directions

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  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 tomato sauce, 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: 653 calories; 19.5 g fat; 94.9 g carbohydrates; 23.6 g protein; 20 mg cholesterol; 1097 mg sodium. Full nutrition

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