Recipes Ingredients Meat & Poultry Pork Recipes Spaghetti Amatraciana 3.5 (14) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 servings 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). Ingredients 2 tablespoons extra-virgin olive oil 4 ounces thick-cut pancetta or lightly smoked bacon, cut in ¼-inch cubes 2 tablespoons unsalted butter 4 shallots, peeled and sliced crosswise (about ¼ cup) ½ teaspoon red pepper flakes 1 28-ounce can whole tomatoes, with juices, lightly pulsed in food processor or blender 1 pound spaghetti Freshly grated Pecorino or Romano cheese, or can also use Parmesan Directions 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. Rate it Print