Amatriciana Pasta
A delicious and hearty classic Roman pasta that's easy to make and full of flavor! This Amatriciana is sure to impress with its rich tomato sauce, salty pancetta, and tangy pecorino. Perfect for a special night or a comforting dinner.
Serves: 2
Lunch
Meat
Prep: 10
Cook: 30
Cuisine: Italian
Skill level:
4.0
654 kcalCalories
80 gCarbs
74 gNet Carbs
28 gProteins
24 gFats
6 gFibers
Instructions
Ingredients
- Heat the extra virgin olive oil in a large pan over medium heat. Add the pancetta and cook until it turns golden and crispy.Olive Oil (EV): 1 tbspPancetta: 70 g
- Add the chopped onion to the pan and sauté until soft and translucent.Onion: 0.5 onions
- Add the canned whole tomatoes, a pinch of salt, and black pepper. Break up the tomatoes with a spoon and simmer for 15-20 minutes until the sauce thickens.Salt: 1 pinchTomatoes (tinned): 400 gBlack Pepper: 1 pinch
- While the sauce simmers, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain, reserving a little pasta water.Rigatoni: 180 g
- Toss the cooked rigatoni with the sauce, adding a bit of reserved pasta water if needed to coat the pasta evenly.
- Divide the pasta between bowls and top generously with grated pecorino romano cheese. Serve hot and enjoy!Pecorino Romano Cheese: 30 g
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