Spaghetti All'amatriciana

spelt-spaghetti-alla-matriciana Travis Rathbone


  • 3 ounces pancetta, chopped
  • 1 small onion, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cloves garlic, thinly sliced
  • 1/4 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 12 ounces spelt spaghetti
  • 1/2 cup finely grated pecorino


1. In a large nonstick skillet, sauté pancetta over medium heat until golden, 3 minutes. Add onion and red pepper flakes; sauté until onion has softened, 3 minutes. Add garlic; sauté for 1 minute. Pour in wine; simmer until almost evaporated, 30 seconds. Add tomatoes with juice and tomato paste, squeezing tomatoes to break them up. Simmer, stirring frequently, until reduced and thickened, 10 minutes. Remove skillet from heat. 2. Bring a pot of water to a boil. Add salt and pasta. Stir and cook until al dente, 7 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta. 3. Add cooking water, pasta and 1/4 cup pecorino to skillet. Cook over medium heat, stirring gently, until pasta is coated and sauce has reduced to desired consistency, 2 to 3 minutes. Top with remaining 1/4 cup pecorino and additional red pepper flakes, if desired.

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  • Yield: 6

Nutritional Information

Calories per serving: 321
Fat per serving: 9g
Saturated fat per serving: 3g
Cholesterol per serving: 20mg
Fiber per serving: 7g
Protein per serving: 14g
Carbohydrate per serving: 49g
Sodium per serving: 613mg
Iron per serving: 3mg
Calcium per serving: 125mg

Good to Know

Spelt, an ancient grain, is rich in protein and fiber, and it's best used in sautéed dishes (it can fall apart when baked).