Written for one request, published for everyone
Spaghetti Amatriciana
Spaghetti tossed in a quick pancetta, chilli and canned tomato sauce with pecorino.
- Total
- 25 min
- Hands on
- 20 min
- Serves
- 2
- Method
- hob
- Cuisine
- Italian
Per serving · estimated
- Energy
- 700 kcal
- Protein
- 24 g
- Fat
- 29 g
- Carbs
- 85 g
Method
Step 1 of 10
Bring a large pot of well-salted water to the boil on the hob.
Salt
Step 2 of 10
Dice the onion finely.
Onion
Step 3 of 10
Slice the garlic thinly.
Garlic cloves
Step 4 of 10
Heat the olive oil in a wide pan over medium heat and fry the pancetta until golden, about 5 minutes.
Olive oil
Pancetta, cubed
Step 5 of 10
Add the onion, garlic and chilli flakes and cook until the onion is soft and glassy, about 4 minutes.
- Onion
- Garlic cloves
Dried chilli flakes
What ‘ready’ looks like Step 6 of 10
Tip in the canned tomatoes, break them up with the spoon and simmer until thickened, about 10 minutes.
Canned chopped tomatoes
What ‘ready’ looks like Step 7 of 10
Cook the spaghetti in the boiling water until al dente, about 9 minutes.
Spaghetti
Step 8 of 10
Scoop out a mugful of pasta water, then drain the spaghetti.
- Spaghetti
Step 9 of 10
Toss the spaghetti through the sauce with a splash of pasta water until glossy and coated.
- Spaghetti
What ‘ready’ looks like Step 10 of 10
Season with salt and pepper and serve with the grated pecorino.
- Salt
Black pepper
Pecorino, grated
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.