There are classic pasta dishes, and then there’s Spaghetti all’Amatriciana. This Roman staple isn’t just dinner; it’s an experience. Imagine perfectly al dente spaghetti coated in a vibrant, chunky tomato sauce that’s deeply savory from crispy bacon, subtly sweet from slow cooked onions, and has just the right kick of chili heat. It’s bold, comforting, and incredibly satisfying.
The beauty of this recipe is how humble ingredients transform into something spectacular with just a little time and care. While traditional versions use guanciale (cured pork cheek), this accessible take with lean bacon delivers all that salty, savory magic with ingredients you can find anywhere. It’s the kind of meal that feels like a treat but is simple enough for any weeknight. Let’s bring a taste of Italy to your kitchen!
Why You’ll Love This Spaghetti all’Amatriciana
- Big, Bold, Balanced Flavors: This sauce has it all; savory, sweet, spicy, and tangy; in every single bite. It’s anything but boring.
- Surprisingly Simple: With just a handful of pantry staples, you can create a restaurant quality pasta that tastes like it simmered for hours.
- 30 Minute Weeknight Hero: While the sauce simmers for 25 minutes to develop depth, your active cooking time is minimal. It’s the perfect hands off simmer.
- The Ultimate Comfort Food: There’s something inherently comforting about a bowl of perfectly sauced spaghetti. This dish delivers that cozy feeling in spades.
- Endlessly Adaptable: Make it spicier with extra chili flakes, add a pinch of sugar if your tomatoes are tart, or finish it with a generous sprinkle of Pecorino Romano for authenticity.
Let’s Make Spaghetti all’Amatriciana
This recipe is all about building layers of flavor. We start by rendering fat from the bacon to cook our aromatics, which gives the entire sauce a rich, savory base.
Ingredients You’ll Need
- 5-6 oz (150g) lean bacon, pancetta, or bacon lardons, chopped
- 1 medium yellow onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 oz / 400g) can good quality chopped tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried red chili flakes (or to taste)
- 1 tablespoon Worcestershire sauce (or a splash of dry white wine)
- 10.5 oz (300g) dried spaghetti
- Freshly ground black pepper
- Fresh parsley, chopped, for garnish
- Optional: Grated Pecorino Romano or Parmesan cheese for serving
- Olive oil or cooking spray
Step by Step Instructions
1Crisp the Bacon: Place a large, deep skillet or Dutch oven over medium heat. If your bacon is very lean, add a small drizzle of olive oil or a spray of cooking oil. Add the chopped bacon and cook for 3-5 minutes, stirring occasionally, until it’s crispy and has rendered its fat.
2Sauté the Aromatics: Add the thinly sliced onion to the pan with the bacon and rendered fat. Cook, stirring occasionally, for about 5 minutes until the onion is soft and translucent. Add the minced garlic and cook for another 30-60 seconds, just until fragrant; be careful not to burn it.
3Build and Simmer the Sauce: Pour in the entire can of chopped tomatoes. Add the tomato paste, chili flakes, and Worcestershire sauce. Stir well to combine, scraping up any browned bits from the bottom of the pan (that’s flavor!).
Bring the sauce to a simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 20-25 minutes, stirring occasionally. The sauce will thicken and the flavors will concentrate beautifully.
4Cook the Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Crucially, before draining, reserve about 1 cup of the starchy pasta cooking water.
5The Magic Marriage: Drain the pasta and add it directly to the skillet with the finished sauce. Reduce the heat to low. Toss the pasta vigorously in the sauce for 1-2 minutes. If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it coats the spaghetti in a silky, glossy way.
6Finish and Serve: Remove from heat. Season generously with freshly ground black pepper; this is a key flavor. Toss in most of the chopped parsley.
Divide among bowls, garnish with the remaining parsley, and serve immediately. Pass grated Pecorino Romano or Parmesan cheese at the table if desired.
Serving Suggestions & Expert Tips
- The Pasta Water Trick: Never skip reserving the pasta water! The starch is essential for helping the sauce emulsify and cling to every strand of spaghetti. It’s the difference between a sauce that sits on top of pasta and one that becomes one with it.
- Choosing Your Pork: While authentic Amatriciana uses guanciale, pancetta is the next best thing. Standard lean bacon works wonderfully for an accessible version. If using regular bacon, you may not need any extra oil to start.
- Worcestershire Sauce? This is a clever modern shortcut that adds a touch of umami depth similar to the wine sometimes used in traditional recipes. For a more classic touch, you can substitute a splash of dry white wine.
- Make it Your Own: Stir in a handful of fresh baby spinach at the end, or add a pinch of red pepper flakes when serving for extra heat.
- Storage: This dish is best served fresh. However, you can store leftover sauce separately from leftover pasta in the fridge for up to 3 days.
This Spaghetti all’Amatriciana is a celebration of simplicity and bold flavor. I hope it earns a permanent spot in your dinner rotation!
Easy Spaghetti all'Amatriciana
Ingredients
- 5-6 oz 150g lean bacon or pancetta, chopped
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 14.5 oz can chopped tomatoes
- 1 tbsp tomato paste
- ½ tsp dried red chili flakes or to taste
- 1 tbsp Worcestershire sauce
- 10.5 oz 300g dried spaghetti
- Freshly ground black pepper
- Fresh parsley chopped (for garnish)
- Optional: Grated Pecorino Romano or Parmesan cheese
Instructions
- In a large skillet, cook chopped bacon over medium heat until crispy, 3-5 mins.
- Add sliced onion; cook 5 mins until soft. Add garlic; cook 30 secs until fragrant.
- Stir in chopped tomatoes, tomato paste, chili flakes, and Worcestershire sauce. Simmer on low for 20-25 mins, stirring occasionally.
- Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- Add drained pasta to the sauce. Toss over low heat for 1-2 mins, adding splashes of pasta water as needed until sauce coats spaghetti.
- Season with plenty of black pepper. Garnish with parsley and serve with cheese if desired.
Notes
- Pasta Water: Reserving starchy pasta water is essential for creating a silky, emulsified sauce.
- Pork: Pancetta is traditional, but lean bacon works perfectly.
- Heat: Adjust the amount of chili flakes to your preference.
