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Spaghetti Amatriciana

Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 2 tbsp olive oil
 ½ cup pancetta
 ½ onionfinely diced
 1 stick celeryfinely diced
 2 cloves garlicfinely chopped
 1 pinch mild chilli flakes
 1 cup dry white wine
 400 can tomato pulpor chopped tomatoes
 Salt & pepper
 Freshly grated Parmigiana Regianofor serving
 1 Pack Spaghetti

Put a large pan of salted water for the pasta on the stove to heat while you're making the sauce.


In a large deep frying pan, heat the oil over a moderate heat. Add the pancetta and fry for 4 minutes until just beginning to crisp.


Stir in the onion, celery, garlic, chilli flakes and oregano into the pan and fry. for 4-5 minutes until the onions are soft.


Pour in the wine and let it sizzle for 30 seconds or so until the alcohol has burned off.


Now add the tomato and a cup of water. Stir well and let this come to a simmer. Season generously with salt and pepper to taste. Simmer for 15 minutes then remove from the heat.


When the pasta water is boiling, cook the pasta to the packet instruction minus about 1 minute. Drain and add directly to the pasta sauce over a moderate heat. Toss it around and cook for a further 2 minutes. Remove from the heat and you're ready to serve.


Portion up and dust generously with finely grated Pecorino or Parmigiano Regiano.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 242
% Daily Value *
Total Fat 18g28%

Saturated Fat 3.4g17%
Cholesterol 10mg4%
Sodium 146mg7%
Total Carbohydrate 9.6g4%

Dietary Fiber 2.7g11%
Sugars 3.6g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.