Spaghetti all'Amatriciana
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This quick, filling pasta dish is perfect as a weeknight main and is sure to please the whole family. Feel free to adjust the level of spice to suit your tastes.
Recipe Type: Entree
Yield: 4 to 6 servings
  • 1 pound spaghetti
  • 4 ounces pancetta, guanciale, or bacon, chopped
  • 3 cloves garlic, minced
  • ½ large onion, chopped
  • 1 teaspoon red pepper flakes (or to taste)
  • 1 28-ounce can diced tomatoes in juice
  • Salt and freshly ground pepper
  • ½ cup chopped parsley
  • Freshly grated Parmesan
  1. Cook the spaghetti in a large pot of boiling water until al dente.
  2. Drain, reserving ½ cup of the pasta water, and set aside.
  3. Meanwhile, add the pancetta to a large pan over medium heat and cook until just browned, about 5 minutes.
  4. Add the garlic and onion and cook until the onion has softened.
  5. Add the red pepper flakes, tomatoes, and ¼ cup of the reserved pasta water and stir to combine.
  6. Allow to simmer, uncovered, for 8 to 10 minutes, or until slightly thickened and flavorful. Season with salt and pepper.
  7. Add the spaghetti and parsley and toss to coat.
  8. Top with freshly grated Parmesan and serve immediately.
Recipe by Katherine Martinelli at