Spaghetti all'amatriciana

July 23, 2013 

Spaghetti all'amatriciana

Serves 6

• Ingredients:

2½ tablespoons lard or oil

1 onion, thinly sliced

5 ounces lean bacon, thinly sliced

½ cup dry white wine, optional

2 pounds ripe or canned tomatoes

1 teaspoon salt

Freshly ground pepper

1 pound spaghetti

¾ cup grated pecorino, or mixed Parmesan and pecorino cheese


Heat the lard or oil and saute the onion over a very low heat until soft. Add the bacon and fry it slowly for a few minutes. Moisten with white wine and continue cooking until it evaporates a little. Peel, chop and seed the tomatoes, then add them to the pan. Season to taste with salt and pepper, and cook over a brisk heat for not more than 15 minutes.

Bring a large pan of salted water to a fast boil. Lower the spaghetti into the water, stir well and cook until just tender.

Drain and dress the spaghetti immediately with the hot sauce, and sprinkle with the grated cheese.

Per serving: 468 calories, 14 g fat (5 g sat. fat), 22 mg chol., 67 g carb., 19 g protein, 682 mg sodium, 5 g fiber.

Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service