Spaghetti Amatriciana (Spaghetti with Pancetta & Tomato)
It takes just a handful of simple ingredients and 15 minutes to make Spaghetti Amatriciana (Spaghetti with Pancetta & Tomato), a delicious, quick and very inexpensive traditional Roman pasta dish. This is such an easy recipe, perfect for a quick midweek supper.
Any pasta works well with this sauce, you don't have to use spaghetti. This dish can also easily be adapted for kids. Simply leave out the chilli and swap the pancetta for chopped unsmoked bacon for a less salty alternative.
Spaghetti Amatriciana (Spaghetti with Pancetta & Tomato): Serves 2:
Time: 15 minutes from start to finish
Cost: 92p per serving
Calories: 579 per serving
- Around 70g of cubed uncooked pancetta
- 250g pasatta
- 1 clove garlic, crushed
- 1 teaspoon chilli flakes (or to taste)
- 210g spaghetti
- 30g parmesan cheese
- Put the pancetta in a large saucepan and fry over a medium to low heat for around for 8 – 10 minutes until well cooked. It's best to start with a cold pan as this way the fat will melt & cook the pancetta. When the pancetta has been cooking for around 4 minutes pop the spaghetti on to cook. This way the spaghetti will be ready at the same time as the sauce.
- When the pancetta is cooked, pour it onto some sheets of kitchen roll to get rid of the fat. This is an optional step if you want to be healthy. Return to pancetta to the pan and add the garlic, passata, & chilli flakes. Simmer gently for around 5 minutes.
- Drain the cooked spaghetti, add to the pan with the sauce and stir well. Serve immediately topped with grated parmesan cheese.
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