Spaghetti All'Amatriciana Recipe

Name: Spaghetti All'Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips; 2 tablespoons unsalted butter; 2 medium carrots, finely chopped; 1 large yellow onion, finely chopped; kosher salt, to taste; 4 garlic cloves, finely chopped; 1 sprig rosemary; 1 sprig sage; 2 tablespoons red wine; 1 (28 ounce) canwhole peeled tomatoes with juice, crushed by hand; 2 tablespoons olive oil; 2 teaspoons fresh ground black pepper, plus more to taste; 1 teaspoon crushed red chile flakes; 1 lb dried spaghetti; finely grated pecorino cheese, to garnish; thinly sliced parsley, to garnish

Servings: persons

12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips
2 tablespoons unsalted butter
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
kosher salt, to taste
4 garlic cloves, finely chopped
1 sprig rosemary
1 sprig sage
2 tablespoons red wine
1 (28 ounce) canwhole peeled tomatoes with juice, crushed by hand
2 tablespoons olive oil
2 teaspoons fresh ground black pepper, plus more to taste
1 teaspoon crushed red chile flakes
1 lb dried spaghetti
finely grated pecorino cheese, to garnish
thinly sliced parsley, to garnish

1
Heat bacon in a 6-qt.
2
saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes.
3
Using a slotted spoon, transfer bacon to paper towels to drain; set aside.
4
Add butter to pan and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes.
5
Add half (1/2) the garlic and rosemary and sage and cook, stirring, until fragrant, about 2 minutes.
6
Add wine and cook, stirring, until evaporated, about 5 minutes.
7
Add tomatoes and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours.
8
Remove and discard rosemary and sage and transfer sauce to a blender; puree and then return to pan.
9
Stir in 3/4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.
10
Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes.
11
Drain pasta and add to pan with sauce; toss to coat.
12
Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino and parsley.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces thick-cut bacon, cut crosswise into 1/4 inch strips, 2 tablespoons unsalted butter, 2 medium carrots, finely chopped, 1 large yellow onion, finely chopped, and more.

Yes, Spaghetti All'Amatriciana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti All'Amatriciana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions