Easy Spaghetti all'Amatriciana
This easy Spaghetti all'Amatriciana recipe delivers the bold, classic Roman flavors of crispy bacon, chili, and tomato in a quick 30 minute sauce. Restaurant quality pasta perfect for any night!
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.