Spaghetti all'Amatriciana . . .

Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People.


Ingredients . . .

12 oz. thick-cut bacon, cut crosswise into 1⁄4" strips

2 tbsp. unsalted butter

2 medium carrots, finely chopped

1 large yellow onion, finely chopped

Kosher salt, to taste

4 cloves garlic, finely chopped

1 sprig rosemary

1 sprig sage

2 tbsp. red wine

2 tbsp. olive oil

2 tsp. freshly ground black pepper, plus more to taste

1 tsp. crushed red chile flakes

1 lb. dried spaghetti

1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand

Finely grated pecorino, to garnish

Thinly sliced parsley, to garnish


Instructions . . .

     Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; set aside. Add butter to pan, and then add carrots and onion; season with salt, and cook, stirring, until soft, about 6 minutes. Add half the garlic and rosemary and sage, and cook, stirring, until fragrant, about 2 minutes. Add wine, and cook, stirring, until evaporated, about 5 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low and cook, partially covered and stirring occasionally, until reduced and thickened, about 2 hours. Remove and discard rosemary and sage, and transfer sauce to a blender; puree and then return to pan. Stir in 3⁄4 of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.

     Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and add to pan with sauce; toss to coat. Divide pasta and sauce among serving bowls and garnish each bowl with remaining reserved bacon, pecorino, and parsley


- with a Bolla Chianti


- recipe


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