Mary Helen's Amatriciana

Discover the comforting charm of "Mary Helen's Amatriciana," a timeless Italian pasta dish bursting with rich, bold flavors. This recipe pairs al dente spaghetti with a luscious tomato sauce infused with crispy pancetta, caramelized onions, and a hint of heat from crushed red chili flakes. Simmered to perfection with canned whole peeled tomatoes, garlic, and olive oil, the sauce is both hearty and satisfying, making it ideal for a cozy dinner. Finished with a sprinkling of grated Parmigiano-Reggiano cheese and fresh parsley, this Amatriciana strikes the perfect balance of savory, smoky, and tangy. Easy to prepare in under 45 minutes, it's a go-to classic perfect for impressing guests or elevating weeknight meals.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Spaghetti
• 2 tbsp Olive oil
• 150 g Pancetta
• 1 medium Yellow onion
• 2 large Garlic cloves
• 0.5 tsp Crushed red chili flakes
• 800 g Canned whole peeled tomatoes
• 1 tsp Kosher salt
• 0.5 tsp Black pepper
• 50 g Parmigiano-Reggiano cheese, grated
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the spaghetti aside.

Step 2

Heat the olive oil in a large, deep skillet over medium heat. Add the pancetta and cook for 4–5 minutes until it becomes golden and slightly crispy. Transfer the cooked pancetta to a plate and set it aside.

Step 3

In the same skillet, add the yellow onion (finely diced) and sauté for 3 minutes until it becomes soft and translucent. Stir in the minced garlic cloves and crushed red chili flakes. Cook for an additional 1 minute, ensuring the garlic does not burn.

Step 4

Pour the canned whole peeled tomatoes (with their juices) into the skillet. Use the back of a wooden spoon to break the tomatoes into smaller pieces. Add the kosher salt and black pepper, then let the sauce simmer gently over low heat for 15–20 minutes until it thickens slightly.

Step 5

Return the cooked pancetta to the skillet and stir it into the sauce. Taste and adjust the seasoning if necessary.

Step 6

Add the cooked spaghetti to the skillet and toss to combine. If needed, add some of the reserved pasta water a little at a time to loosen the sauce and coat the pasta evenly.

Step 7

Serve the Amatriciana immediately, garnished with grated Parmigiano-Reggiano cheese and chopped fresh parsley.

Nutrition Facts

Serving size	(1112.9g)

Amount per serving	% Daily Value*
Calories	1144.8

Total Fat 81.2g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat g
Cholesterol 210.7mg	0%
Sodium 4855.5mg	0%
Total Carbohydrate 58.1g	0%
Dietary Fiber 15.6g	0%
Total Sugars 38.1g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 761.9mg	0%
Iron 7.2mg	0%
Potassium 2049.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 20.0%

Carbs: 19.3%