Spaghetti Al Amatraciana

Spaghetti Al Amatraciana


"A spicy Italian Pasta dish where you can vary the amount of red pepper to make this dish as spicy as you like it. Top with Parmesan cheese, if desired. Buon Appetito!"

Ingredients 30 m {{adjustedServings}} servings 798 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 106.7g
  • 34%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
  2. Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.
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Reviews 9

  1. 10 Ratings

Cindy Page

I absolutely love pasta amatriciana (especially since I used to wait tables in a fab Italian restaurant in the Hamptons that served it) and have failed miserably at recreating it on my own (despite being provided with the ingredients from my old boss!) I was very happy to come across this recipe, but there are some changes I make that truly make it a tasty dish: 1. I use Abraham's diced proscuitto with juniper berries (available in most large grocery stores and It has an incredible flavor and it's nice to have some of your work done for you. I brown it first on its own. I believe this is the 'key' to this dish! 2. Then I add the onion to the proscuitto and cook for a few minutes. I've also used green onions (scallions) and they've worked great with the recipe. 3. Next I add a few cloves of chopped fresh garlic and fresh chopped grape (or Natures Sweet) tomatoes. 4. Next I add a bit more olive oil and about a 1/4 cup jarred tomato sauce just to give it a little 'saucy-ness' (I know the Italian place I used to work at did this as well). 5. I reserve about 1/4 cup of the hot cooking water from the pasta to thin out the sauce so that it can cover all the pasta. 6. About a minute or two before I'm ready to combine the sauce with the pasta I add fresh chopped basil (a few leaves). I use the white wine and pepper as well. I've added grilled shrimp, chicken, and vegetables to the pasta. Multo Bene! Thanks for the recipe!


Sorry but yeegads! Took one look at this after cooking and had to throw it away. The pancetta needs to be crispy. Cook it separate from the onions. This looked and tasted and smelled AWFUL. Sorry :(((


Quite good though I added a little bit of lemon juice and cut down on the onion the second time around.