| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/3 pound pancetta in 1 piece, partially frozen
- 2 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- Scant 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh Italian parsley leaves
- 1 1/2 tablespoons red wine vinegar
- 3/4 cup tomato puree
- 3/4 pound spaghetti or bucatini
- Freshly grated Parmesan (recommended: Pecorino Romano)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
- Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
- Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
- When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 565 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 25 mg |
| Sodium | 271 mg |
Reviews
Bello!
absolute garbage. full of ingredients that have nothing to do with amatriciana. onion is already an insult, but parsley and vinegar is madness.
This recipe requires a fresh, peeled diced, red pepper and 1/2 cup dry white wine…not vinegar.
I put my own little spin on this (like using minced chili peppers instead of the powder and adding minced garlic to the olive oil first) but this basic recipe came SO good. My parents were shocked that they had something so tasty waiting for them when they got home.
AND this recipe explains everything in layman’s terms, which is a relief when you see some of the Other sites out there. lol
While the recipe may not be “traditional”, as the last reviewer noted, the inclusion of vinegar made all the difference in the world–giving the thin tomato sauce a depth and sweetness, with a little bit of that whole “agra-dulce” quality that Chiarello adores. The vinegar also balances the richness of the pancetta. My husband and I loved this and I would not consider making this all’ Amartriciana any other way. Yum.
After trying the recipe i found it not to be the amatriciana that I know.I have been a chef for over 30 years trained in Italy, i do believe that you are a great chef but when it comes to original Italian cuisine you lack knowledge and I find it insulting that you are using vinegar as an ingridient. By all means if you want to create a dish, please name it differently but do not use an original name and destroy the recipe. This is not amatriciana sauce!!!. If must know amatriciana was named after the town where it was created which is in Rieti,Lazio in Italy.
Great recipe, the pasta to sauce ratio needs to be perfect. Their has to be more sauce then pasta to insure the pasta is actually filled with sauce for to be enjoyed the way I feel it was intended. Also cooking the sauce for about 10-15 minutes longer brings a much bolder taste then the time that’s indicated.
I have been cooking this dish for the last 6 years and it still is my favorite recipe! My family and friends always enjoy this simple but delicious dish.
it was okay but not what i expected. i used diced pancetta from trader joes and it had no flavor….also I’d prefer a bit more sauce. it was a bit dry.
Mike, you got close man! First of all, use (in America) salt-port and remove the rind. Second, white wine! Tried your recipe and sorry it fell short which is surprising as your recipes are usually the “Bomb” dude!