Spaghetti Al Amatraciana

Spaghetti Al Amatraciana

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JODIV 0

"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

30 m servings 798 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 106.7g
  • 34%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 (desp...

Most helpful critical review

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. Sorr...

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 (desp...

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. Sorr...

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

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 use...

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.

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.

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...

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

So delicious! I was looking for a recipe to use some pancetta that I had. This recipe was not disappointing. I cut back on the red pepper flakes a little since I'm a wimp and added minced garlic...