Spaghetti al'Amatriciana

Spaghetti al'Amatriciana

Each step features a photo. This is a pasta that's eaten a lot in the central-south region of Italy (around Rome). Try this easy yet authentic Italian recipe.

Ingredients: 2 to 3 servings

Olive oil
2 tablespoons
Pancetta (bacon), cut into small cubes
100 g
Tomato sauce - see Recipe ID: 1328701
300 ml
Onion (sliced)
1/2 small
White wine
2/3 of a cup - 133 ml)
Pecorino cheese (or any melting cheese)
50 g
Spaghetti (thick type)
250 g


1. Cut the pancetta (or bacon) into small cubes. Heat olive oil in a pan, and saute the pancetta slowly over medium heat.
2. When the pancetta is crispy, add the sliced onion and stir fry for 30 seconds or so.
3. Add white wine, turn the heat up to high, allowing the liquid in the pan to evaporate quickly.
4. When most of the liquid has evaporated and the contents of the pan look like they did before the wine was added, the crispy pancetta has absorbed all the goodness of the wine.
5. You can leave the pan for steps 3 and 4, so grate the cheese in the meantime (see Helpful Hints below).
6. Add tomato sauce to the pan and heat through. Add grated cheese.
7. When the cheese has melted and blended, mix the sauce with al dente spaghetti and it's done.
8. Taste and adjust the seasoning after mixing the sauce and pasta together. The saltiness of the ingredients should be enough, though.

Story Behind this Recipe

This pasta is eaten a lot in the Lazio region of Italy, where Rome is located. The tomato sauce with cheese mixes well with pasta. It's easy but it's not that well known, so I've uploaded the recipe.