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Cooking Italy - Pasta all’ Amatriciana, Not Just Another Dish of Spaghetti

I had Pasta all'Amatriciana in Rome, and this recipe is just as good.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 1 medium onion diced
  • 2 tablespoon butter
  • 3 tablespoon vegetable oil
  • 1/4 ”slice pancetta cut into 1”strips (1/2”wide)
  • 1 1/2 cups Italian tomatoes diced,drained of juice
  • 1/2 small dried hot chili pepper or 1 t chile pepper flakes or to taste
  • 1/2 teaspoon salt or taste
  • 1 pound pasta
  • 1 tablespoon Pecorino cheese freshly grated
  • 3 tablespoons Parmigiano Reggiano freshly grated


  • Saute onion in oil and butter on medium until it's pale softened, almost golden. Add pancetta, cooking for about 2-3 minutes.
  • Add tomatoes, chili pepper, salt and simmer for 25 minutes. Taste and correct for salt and pepper.
  • Toss pasta with sauce then add both cheeses.