Spaghetti Al Amatraciana Recipe - Allrecipes.com
Spaghetti Al Amatraciana Recipe
  • READY IN 30 mins

Spaghetti Al Amatraciana

Recipe by  

"A spicy Italian Pasta dish where you can vary the amount of red pepper to make this dish as spicy as you like it. Top with Parmesan cheese, if desired. Buon Appetito!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
  2. Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2009

I absolutely love pasta amatriciana (especially since I used to wait tables in a fab Italian restaurant in the Hamptons that served it) and have failed miserably at recreating it on my own (despite being provided with the ingredients from my old boss!) I was very happy to come across this recipe, but there are some changes I make that truly make it a tasty dish: 1. I use Abraham's diced proscuitto with juniper berries (available in most large grocery stores and peapod.com). It has an incredible flavor and it's nice to have some of your work done for you. I brown it first on its own. I believe this is the 'key' to this dish! 2. Then I add the onion to the proscuitto and cook for a few minutes. I've also used green onions (scallions) and they've worked great with the recipe. 3. Next I add a few cloves of chopped fresh garlic and fresh chopped grape (or Natures Sweet) tomatoes. 4. Next I add a bit more olive oil and about a 1/4 cup jarred tomato sauce just to give it a little 'saucy-ness' (I know the Italian place I used to work at did this as well). 5. I reserve about 1/4 cup of the hot cooking water from the pasta to thin out the sauce so that it can cover all the pasta. 6. About a minute or two before I'm ready to combine the sauce with the pasta I add fresh chopped basil (a few leaves). I use the white wine and pepper as well. I've added grilled shrimp, chicken, and vegetables to the pasta. Multo Bene! Thanks for the recipe!

 
Most Helpful Critical Review
Dec 11, 2006

Sorry but yeegads! Took one look at this after cooking and had to throw it away. The pancetta needs to be crispy. Cook it separate from the onions. This looked and tasted and smelled AWFUL. Sorry :(((

 
Dec 13, 2003

Quite good though I added a little bit of lemon juice and cut down on the onion the second time around.

 
Aug 06, 2010

This is very tasty. I did make some slight changes. After following the recipe and then tasting the sauce, I grated a clove of garlic into it. I also added chopped fresh basil and parsley. I used whole wheat spaghetti which worked very well in this dish. Thanks for a great recipe!

 
Jun 16, 2009

Great recipe!! Make it even better by substituting 1/2 cup heavy cream for the white wine and up the bacon to about 6 strips.

 
Jun 30, 2008

I cook lots of Italian dishes and I thought this was great. Very simple and tasty. One change: I used cherry tomatoes, not a can of crushed tomatoes. Mmmm.

 
Dec 20, 2010

Though I had to use salt pork instead of panchetta, this was the most authentic amatraciana, the flavors were clean and simple. LOVED IT, though I may have to try a little bechemel topping, that sounded gooood.

 
Nov 30, 2010

really loved this. agree with the comment about adding cream to the sauce .

 

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Nutrition

  • Calories
  • 798 kcal
  • 40%
  • Carbohydrates
  • 106.7 g
  • 34%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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