Recipe by JODIV
"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!"
Watch video tips and tricks
thinly sliced pancetta bacon, chopped
crushed red pepper flakes
1 (14.5 ounce) can
salt and pepper to taste
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!
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 :(((
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 used whole wheat spaghetti which worked very well in this dish. Thanks for a great recipe!
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 sounded gooood.
really loved this. agree with the comment about adding cream to the sauce .
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Al Amatraciana
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 253
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make an easy, flavorful tuna sauce for spaghetti.
See how to make simple spaghetti with bacon and egg sauce!
Bacon, eggs and pasta--what's not to like?