This simple and classic pasta dish is so tasty with a rich tomato sugo and it will be ready in just under 30 minutes!
Ingredients for this Spaghettoni All’Amatriciana
Only a handful of ingredients are required for this simple Spaghettoni All’Amatriciana:
- Spaghettoni: Some thick spaghetti or bucatini are great! I found this lovely Matriciani Pasta and as soon as I saw it I though, I have to make a pasta all’Amatriciana with them! Any pasta will also work but preferably something that can hold the sauce well.
- Pancetta: I opt to use Pancetta (which is cured pork belly), even though cured Guanciale (pig jowl) is the traditional part of the pig you would make Amatriciana with. Guanciale can be a bit hard to find, so Pancetta is the perfect alternative. Bacon can also be used but it does taste slightly different as it’s smoked rather than cured in salt and spices like pancetta is.
- Garlic, chopped
- Tinned chopped tomatoes & Tomato paste: I always use Mutti brand. The tomato paste adds a lovely sweetness to the sauce that cuts away some of that saltiness from the Pancetta.
- Chilli Flakes for a bit of a kick or omit if you prefer non spicy!
- Handful of chopped parsley
- Grated Parmesan or Pecorino, to serve
- Extra Virgin Olive Oil, Salt & Pepper
How to make Spaghettoni All’Amatriciana
Fry the Pancetta
The first step is to fry off the chopped pancetta in a large non-stick pan with a tablespoon of olive oil (we will be using the same large fry pan for the sauce and to combine the spaghettoni. You want the fat to cook out and for the pancetta to get a bit crispy, cook for around 4-5 minutes on medium heat.
Once crispy, remove the pancetta from the pan and set aside. Wipe off any burned bits from the pan if needed.
In the meantime bring a large pot of generously salted water to the boil for the pasta.
Make the Sugo al Pomodoro
In the same fry pan over low/medium heat, add a few tablespoons of olive oil. Add the chopped garlic and gently fry for a minute or so.
Add the tinned chopped tomatoes. Fill the tin halfway with water and add that to the sauce too to rinse out the tin. Add the tomato paste and combine.
Add the salt (adjust if needed – I find half a teaspoon is sufficient if the fried pancetta is very salty already), some cracked pepper, and the chilli flakes. Cook gently over low/medium heat for 15-20 minutes.
After 15 minutes, add the cooked pancetta and parsley and stir through. Turn the heat off.
Combine & Serve
Once the pasta is cooked till al-dente, strain it and reserve a ladle of cooking water. Add the pasta to the pan with the sauce and some cooking water to combine.
Serve with some grated parmesan & some cracked pepper. Enjoy!
Want more?
Loved this recipe? Check out my other pasta recipes Sausage & Ricotta Pasta Bake and Slow Cooker Beef Ragu with frilly Pappardelle.
Spaghettoni All’Amatriciana
Ingredients
- 200 gr Chopped Pancetta (cubed in 1 cm pieces)
- 4 Garlic Cloves (finely chopped)
- 400 gr Chopped Tomatoes (Tinned)
- 2 tbsp Tomato Paste
- 2 tsp Chilli Flakes
- half tsp Salt
- half tsp Cracked Pepper
- 4 tbsp Extra Virgin Olive Oil
- 500 gr Spaghetti / Spaghettoni or Bucatini Pasta
- 20 gr Grated Parmesan (to serve)
- 1 handful Parsley (finely chopped)
Instructions
- Fry off the chopped pancetta in a large non stick pan with a tablespoon of olive oil. You want the fat to cook out and for the pancetta to get a bit crispy. Cook for around 4-5 minutes on medium heat
- Once crispy, remove the pancetta from the pan and set aside. Wipe off any burned bits from the pan if needed
- In the meantime bring a large pot of generously salted water to the boil for the pasta and cook as dente as per packet instructions
- In the same fry pan over low/medium heat, add a few tablespoons of olive oil. Add the chopped garlic and gently fry for a minute or so
- Add the tinned chopped tomatoes. Fill the tin half way with water and add that to the sauce too to rinse out the tin. Add the tomato paste and combine
- Add the salt (adjust if needed – I find half teaspoon is sufficient if the fried pancetta is very salty already), some cracked pepper and the chilli flakes
- Cook gently over low/medium heat for 15-20 minutes
- After 15 minutes, add the cooked pancetta and parsley and stir through. Turn off the heat
- Once the pasta is cooked, strain it and reserve a ladle of cooking water. Add the pasta to the pan with the sauce, and add some cooking water to combine
- Serve immediately with some grated parmesan & cracked pepper
