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Spaghetti Amatrice Style - {Spaghetti All’amatriciana}


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  • 5 ounces raw pancetta chopped
  • 2 tablespoons olive oil
  • 2 cups thinly-sliced onions
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup dry white wine
  • 1 pound canned chopped tomatoes
  • 1 pound fresh spaghetti cooked until tender
  • 2 tablespoons basil chiffonade
  • 4 ounces freshly-grated pecorino cheese


Servings 6


Step 1

In large sauté pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.

Add olive oil to sauté pan and heat over medium heat. Add onions to sauté pan. Season with salt and pepper. Sauté until wilted, about 4 minutes.

Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.

In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.

This recipe yields 6 servings.

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