Spaghetti all’Amatriciana

5 from 3 votes
Cook Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 200 kcal


  • 500 g Spaghetti
  • 250 g Pancetta belly bacon
  • 4 Pc. Big onions
  • 4 Toes Garlic
  • 1 Bd Basil
  • 100 ml Red wine
  • 1 Pc. Peperoncino
  • 2 tsp Tomato paste concentrated three times
  • 1 Can Tomatoes in one piece (large)
  • 0,5 tsp Dried oregano
  • 1 pinch Sea salt
  • Black pepper from the mill
  • Grated pecorino or Parmesan


  • The age-old recipe comes from the village of Amatrice, which is in the last corner of Lazio, on the border with Umbria and Abruzzo. From there it conquered Rome, which is more than 100 kilometers away. It's the classic for spaghetti with tomato sauce. I read somewhere that efforts are being made to recognize the original as a UNESCO World Heritage Site. Which world cultural heritage fits in my pan?
  • Peel the onions and cut into rings. Chop the garlic and hot peppers. Guanciale (pork cheek) is used in the original. Since this is only available in Italy, you can make do with bacon, but it should be well mixed. However, the bacon is cut into not too small cubes.
  • I boil a cup of water in the cast iron pan and add the onions. They are boiled, stirring occasionally, until the water has completely evaporated. The onions are then also better tolerated by a sensitive gastrointestinal tract. I do that with many dishes and also with onion tarts.
  • Now I add the bacon cubes. The bacon is left out and a little crispy. The onions should be lightly browned. If you like it, you can add the peperoncino now and definitely the garlic. Roast for a while.
  • Next I pour the wine. The original would like white wine, I have red wine. No matter which one, you cook it until it has evaporated and then add the tomato paste and tomatoes. They should be lumpy. The original demands that you still find pieces of tomato in it.
  • Sprinkle the oregano on top, season with salt and pepper. Cut the basil with a ceramic knife or tear it by hand. This is important for the taste, basil oxidizes when it comes into contact with metal. Stir in the herbs and spices in the sauce - simmer for 30 minutes with the lid slightly open (as a splash guard).
  • Meanwhile cook the spaghetti al dente. That is also important for this dish. If the pasta is overcooked, the sauce will no longer stick so well. So take a sample no later than one minute before the cooking zits stated on the package run out. When the pasta is ready (al dente, i.e. with a slight bite), pour it off and immediately put it back in the saucepan. Pour the tomato sauce from the pan directly over it and mix everything together well. From there, distribute on the plates. The original comes with grated pecorino cheese, I mostly use Parmesan.


Serving: 100gCalories: 200kcal
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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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