Southern Lady's Note:
Also known as SPAGHETTI ALLA AMATRICIANA. There is an ongoing dispute about how the “true” Amatriciana should be cooked. Some use onion, or garlic, or both in the preparation, others don’t. Everybody agrees that absolutely no cream should be used. Delicious! Got this recipe off the web from Anna Maria.
My Private Note
Units: US | Metric
- 4 -5 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced (or substitute with un-smoked bacon)
- crushed red pepper flakes (add to your taste)
- 1 small onion, diced small (optional)
- 2 garlic cloves, minced (optional)
- 2 cups tomatoes, finely diced (fresh is best)
- 1 lb pasta (bucatini, ziti, spaghetti, or rigatoni)
- 1/4 cup pecorino romano cheese, freshly grated
- 1In a frying pan, pour the olive oil, and add the bacon, and generous red pepper. This is the time to add onion if you wish.
- 2Sauté over low heat until bacon is lightly browned. If using garlic, add the last 1-1/2 minutes of browning.
- 3Add tomatoes, a pinch of salt and cook for approximately 10 minutes, until sauce is thicker.
- 4Cook the pasta in abundant salt water following manufacturer's instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked).
- 5Drain and transfer to a bowl. Top with the sauce add freshly grated cheese.
- 6Toss thoroughly. Serve at once.
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Nutritional Facts for Pasta With Bacon and Tomato
Serving Size: 1 (157 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 558.4
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 10.4 mg
- Total Carbohydrate 88.6 g
- Dietary Fiber 4.7 g
- Sugars 4.3 g
- Protein 15.6 g
The following items or measurements are not included:
pecorino romano cheese