Pasta Amatriciana
Prep time
Cook time
Total time
Spicy and a little bit smoky, this pasta is even better with extra freshly grated parmesan. One tip: do not rush while cooking the pancetta. Burnt pancetta will ruin your entire dish and make your kitchen smell terrible.
Recipe type: pasta, main course
Serves: 6 servings
  • 8 ounces pancetta, diced into pieces approximately ¼ inch thick
  • 1 teaspoon red pepper flakes
  • 1 medium onion, finely diced (approximately 1 cup)
  • 3 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • ¼ teaspoon salt
  • freshly ground pepper to taste
  • freshly grated parmesan cheese to taste
  • 16 ounces pasta (spaghetti, bucatini or angel hair)
  1. In a large skillet, render fat from pancetta over medium low heat. Don't rush this step, this may take 20 minutes or so. Resist the temptation to increase the heat. (low and slow is the way to go)
  2. Remove crispy pancetta with a slotted spoon and place it on a paper towel lined plate.
  3. Add the red pepper flakes and onions to the pancetta fat which remains in the skillet, sauté for 3 minutes or until onions are soft and translucent.
  4. Add garlic and sauté for 30 seconds, until fragrant.
  5. Add crushed tomatoes, crispy pancetta, salt,and a pinch of freshly ground pepper and then stir well.
  6. Simmer for 30 minutes.
  7. While sauce is simmering, cook pasta to al dente (according to package directions).
  8. Drain slightly undercooked pasta and set aside.
  9. When pasta has simmered for 30 minutes, add pasta to skillet and simmer an additional 2 minutes.
  10. Taste and add additional salt and freshly ground pepper as needed.
  11. Place pasta into bowls.
  12. Garnish with freshly grated Parmesan cheese.
Recipe by With Two Spoons at