Spaghetti with Amatriciana Sauce

Amatriciana pasta sauce—so called because it originated in the Italian town of Amatrice—is traditionally made with cured pork cheek, tomatoes, and pecorino (ewe’s milk) cheese. Since pork cheek isn’t a staple in butcher shops in many areas of the world, amatriciana sauces are often made with pancetta or bacon instead. Onions are sometimes added too, but, here, I wanted to stick as close to the original as possible—minus the pork cheeks.

The bottom line for amatriciana is simplicity. Pork, tomatoes, cheese, pasta. Wonderfully—and deliciously—simple.

Also check out Pasta Carbonara with Pancetta and Pasta with Kale and Anchovy Butter.

Serves 4

Ingredients

• 8 oz whole-wheat thin spaghetti
• 1/4 pound bacon, cut crosswise into 1/2-inch strips
• 2 tbsp tomato paste
• 1-1/2 cups canned stewed tomatoes
• sea salt
• freshly ground black pepper
• 1/2 cup finely grated pecorino cheese, plus more for serving
• 1/3 cup chopped flat-leaf parsley

Sauce Ingredients 

Preparation

1. Cook the pasta in boiling, salted water until al dente, 7-8 minutes. Drain, reserving 1 cup pasta water.
2. Heat a large, deep skillet over medium heat and cook the bacon until almost cooked through (but not crisp), 5-6 minutes.
3. Stir in the tomato paste and cook, stirring constantly, 1 minute. Crush the stewed tomatoes in your fingers and add to the pan along with all juices. Season with salt and pepper.
4. Reduce the heat to low and cook, stirring frequently, 7-8 minutes.
5. Add the cooked spaghetti and reserved pasta water to the pan and combine with the sauce. Cook 2 minutes.
6. Remove from the heat and stir in 1/2 cup cheese and the parsley.

Bacon Beginning to Cook 

Cooked Bacon

Tomato Paste Stirred In

Tomatoes Added 

Pasta Added 

Ready to Plate

Divide the pasta and sauce among 4 shallow bowls. Pass additional cheese for grating at the table.

Spaghetti with Amatriciana Sauce