Recipe by

Visit website

The well known spaghetti amatriciana is a traditional Italian pasta dish based on guanciale (cured pork cheek), pecorino cheese, and tomato.



Total time

20 minutes






  • 250 g spaghetti pasta
  • 1 can of diced tomatoes (about 480 g)
  • 1 onion
  • 1 clove garlic
  • 2 stripes of bacon
  • salt, pepper to taste
  • grated Parmesan


  1. Peel and slice onion and garlic.
  2. Pour water in a big pot, add a pinch of salt and bring to a boil. Then, add pasta and cook according to instructions on the package (about 8 minutes or until al dente).
  3. Meanwhile, heat a pan to medium, then add bacon strips and fry on both sides until crisp. Remove from pan and place on a plate, lined with paper towel to drain the fat.
  4. In the same pan, without cleaning it, add the sliced onion and fry in bacon fat until translucent. Then add sliced garlic, lightly fry and pour in the diced tomatoes, chunks and all. Stir well and let it cook for about 15 minutes or so. Season to taste with salt and pepper. When the sauce is done you can blend it until smooth or let it chunkier.
  5. When the pasta is cooked, drain and add immediately to the pan with the tomato sauce. Stir in well, then top with chunks of bacon and serve with grated parmesan.
  6. PRO TIP: Just before you drain you pasta, save a glass of pasta water (the water the pasta was cooking in). You can add a dash to your pasta sauce to make it creamer.
  7. View the recipe instructions at Vibrant Plates

View this recipe plus 5,000 more in our FREE app

Preview in browser for now