Spaghetti all'Amatriciana

74 Reviews
94% would make this recipe again

Spaghetti with bacon, tomatoes, and chili pepper.

Amatriciana sauce hails from «Amatrice», a small town not far from Rome.

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Preparation : 10 min Cooking : 15 min
380 calories/serving


1 slice bacon, or pancetta, chopped 20 g
1/2 onions, thinly sliced 100 g
1/3 dried chili peppers, minced 0.2 g
2 tsp olive oil 10 mL
1/2 cup canned tomatoes (diced) 140 g
160 g spaghetti
2 tbsp pasta cooking water 30 mL
2 tbsp Romano cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
paper towels

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Chop the bacon and sauté the pieces in a nonstick pan over medium heat until they are crispy, then drain them on a paper towel.
  2. Finely slice the onion, mince the chili pepper and add them to the pan. Add the oil and cook over medium heat about 5 min until the onion is soft and translucent. Add the bacon.
  3. To save time, the rest of the sauce preparation and pasta cooking can be done at the same time. Cook the pasta.
  4. Meanwhile, add the diced tomatoes to the pan, bring to a boil, reduce the heat to medium, cover, and cook about 10 min (same amount of time as the spaghetti).
  5. Drain the spaghetti, reserving the required amount of pasta cooking water. Pour the spaghetti into the pan, add the reserved cooking water, sprinkle with grated Romano and mix well. Serve in the warmed dishes.


This sauce can be made up to 7 days ahead, refrigerated, then reheated while you cook the pasta.

Nutrition Facts Table

per 1 serving (320 g)


% Daily Value




7 g

10 %

Saturated 1.5 g
+ Trans 0 g

8 %


10 mg


380 mg

16 %


67 g

22 %


4 g

18 %


4 g

Net Carbs

63 g


13 g

Vitamin A

13 %

Vitamin C

17 %


7 %


12 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Manganese, Selenium
Good source of  :
Fibre, Magnesium, Niacin, Phosphorus, Zinc
Source of  :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Low  :
Cholesterol, Saturated Fat
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives 0
Fats 1

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74 Reviews (71 with rating only) 94% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021

If not for the Romano cheese, I think this recipe would have been rather underwhelming (is that a word?). Used the bacon, but even as I was making the sauce, it didn't look promising. The four-serving sauce size seemed more like a one-serving size. Not bad for a light meal, but I prefer more substance.

Useful 2
october 20, 2021 | I would make this recipe again

I might run it through the blender real quick afterwards next time to even out the consistency. Substituted dried crushed chilis for freshly chopped ones and hot salami instead of Bacon. Cooked the Onions in the Salami oil for an extra spicy kick

Useful 1
october 20, 2021 | I would make this recipe again

Liked it. Would have liked a little more flavour, but it was very good.

Useful 0

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