Open Main Menu


Click to Enlarge

Spaghetti All’Amatriciana

Servings: 2 | Prep: 10 mins | Cook: 25 mins

Simply delicious: With origins in Abruzzo and Lazio regions of Italy, this popular square cut chitarra style spaghetti is frequently served with traditional tomato sauces. Try this simple variation.


1 Pack (9 oz.) Nuovo Pasta Long Cut Spaghetti 
1 Tbsp Olive oil
¼ Cup Pancetta, diced (traditionally made with guanciale, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
Hot chili pepper flakes to taste
2 Cloves garlic, chopped fine
½ Small onion, chopped
One 14-ounce Can Diced or crushed plum tomatoes
Salt to taste
1 Tbsp Fresh parsley, chopped
2 Tbsp Pecorino Romano, grated


  1. Place oil, pancetta and chili flakes in a small saucepan and cook over medium heat until crispy.
  2. Add onions and garlic and cook for a few minutes until golden. Add tomatoes and cook for 15 minutes. Season with salt to taste.
  3. Cook pasta separately in salted boiling water according to package directions. Drain and place on a serving platter.
  4. Spoon sauce on top, sprinkle with parsley and cheese. Enjoy!