This satisfying pasta with a sauce of bacon, onions and tomatoes is one of Lucinda's favorites.Adapted from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to boil.

  • Place 1 tablespoon of the olive oil and the pancetta in a large skillet over high heat and cook until the fat is completely rendered and the pancetta is crispy, about 6 to 8 minutes. Pour off the fat and reduce the heat to medium-low. Add the remaining tablespoon of olive oil and 1 tablespoon of the butter. Add the shallots and red pepper flakes and cook, stirring, for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 30 minutes. Swirl in the remaining tablespoon of butter.

  • Meanwhile, generously salt the boiling water. Add the spaghetti and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and add it to the sauce. Toss to coat and serve topped with freshly grated Pecorino Romano cheese.

Reviews (3)

15 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
Delicious! I doubled the recipe for 5 people because we like to have a bit more sauce on our pasta. It was a little spicy for my taste - I'll leave out the red pepper flakes next time. The shallots gave it plenty of kick. My son prefers a meat sauce vs. a marinara, so this is a great option for a hearty pasta dinner when I don't have time to make a traditional meat sauce.
Rating: Unrated
The right spelling is "Amatriciana". Claudia (from Italy)
Rating: Unrated
Delicious, slightly spicy recipe. I used diced tomatoes and omitted the bacon step and it was still wonderful.