Fettuccine Amatriciana


Here is a great pasta dish (it's made up of pancetta, tomatoes and Parmesan or Romano cheese).   Its name comes

from Amatrice (a small town in the province of Rieti and in the same region as Rome -Lazio) where it was invented.

Prep Time: 10 Minutes. Cook Time: 20 Minutes. Ready in:30 Minutes.

Serves 4.

8 ounces fettuccine pasta

1 teaspoon kosher salt

1 tablespoon olive oil

2 tablespoons butter

1/4 lb. pancetta, diced
1 small red onion, diced
1 teaspoon red chili flakes

1 tablespoon fresh garlic, minced
1 cup white wine
2 cups tomato sauce
1/4 teaspoon kosher salt

1/4 teaspoon white pepper

1/2 cup chopped fresh parsley

1/2 cup fresh Parmesan or Romano cheese, grated


  1. Cook pasta in a large pot of boiling water with salt and olive oil until al dente.

  2. Grate fresh Parmesan cheese.   Do not use pre-grated cheese for this recipe.

  3. In a large saucepan, over medium heat, melt butter.

  4. Add pancetta, onion, chili flake to melted butter.

  5. Sauté until pancetta is crisp on medium-high heat, about 6 to 10 minutes.

  6. Add garlic and sauté for 2 minutes.

  7. Deglaze with wine and use a wooden spoon to scrape up any brown bits.

  8. Add tomato sauce. Season with salt and pepper.

  9. Stir in chopped parsley and cooked pasta.

  10. Toss with cheese, and serve!