Spaghetti alla Amatriciana with bacon and tomatoes Recipe
Spaghetti alla Amatriciana is a classic from the small town of Amatrice in central Italy. The dish is simple but very bold: pasta, tomatoes, bacon and cheese create a sauce that’s perfect for a family lunch. Italians often eat it on Sundays, when several generations meet at one table – you can serve it too whenever you want something quick but impressive.
Spaghetti alla Amatriciana has its roots in the mountain town of Amatrice and was created as a hearty meal for shepherds – hence the simplicity of the ingredients and the bold flavour. Salty, fried bacon, the sweet acidity of tomatoes and spicy garlic create a sauce that clings beautifully to the pasta and gains depth with every bite. This dish shows how a few ingredients can deliver a truly restaurant-worthy result.
Chef's tips
Fry the bacon slowly over medium heat until the fat renders and the bits are golden but not burnt – this is the flavour base of the sauce. Simmer the tomatoes for at least 15–20 minutes until they thicken slightly and lose their raw acidity; if the sauce is too sharp, add a pinch of sugar. Drain the pasta a minute early and finish cooking it in the sauce with a little pasta water so everything comes together better.
How to serve
Serve immediately after tossing with the sauce, sprinkled with freshly grated hard cheese (Pecorino or Parmesan) and a little freshly ground black pepper. A glass of Italian red wine, such as Montepulciano d’Abruzzo, pairs beautifully, or simply sparkling water with a slice of lemon. It’s a great dish for Sunday lunch after a long walk or for an evening when friends drop by for “something quick but substantial.”
Ingredients
- spaghetti or other long pasta - 400 g
- smoked bacon or pancetta preferably in a block, not in slices - 150 g
- canned chopped tomatoes they can also be whole – in that case crush them with a spoon - 400 g
- onion medium - 1 piece
- garlic - 2 cloves
- Pecorino Romano or Parmesan cheese finely grated - 60 g
- olive oil - 2 tablespoons
- chili flakes or a pinch of hot paprika - 0.5 teaspoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Bring a large pot of water to the boil for the pasta and lightly salt it. Leave the water for now – you’ll cook the pasta later.
- Cut the bacon into small cubes. Peel and finely chop the onion. Peel the garlic and chop it or press it through a garlic press.
- Heat the olive oil in a large frying pan over medium heat. Add the bacon and fry for 5–7 minutes, stirring, until the fat renders and the bacon turns golden and slightly crispy.
- Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent but does not brown. Add the garlic and chili flakes and fry for about 30 seconds more, until fragrant.
- Add the canned tomatoes, stir, reduce the heat to medium-low and cook for 10–12 minutes, until the sauce thickens slightly. Stir every few minutes. Season with salt and pepper to taste.
- Meanwhile, cook the spaghetti in the salted boiling water according to the package instructions until just firm to the bite (al dente). Reserve about 1 cup of the pasta cooking water, then drain the rest.
- Transfer the cooked pasta to the pan with the sauce. Add 2–3 tablespoons of the pasta cooking water and toss well over medium heat for 1–2 minutes, until the pasta is coated in the sauce.
- Remove the pan from the heat, add the grated cheese and mix quickly. If the sauce seems too thick, add a little more pasta water.
- Serve immediately, sprinkled with extra cheese and freshly ground black pepper.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan, adding a splash of water so the sauce loosens and the pasta doesn’t dry out.
