Pasta Amatriciana

Pasta with Bacon, Onions, Tomatoes, and Cheese

Course Main Course


  • 1 lb. Cooked Al Dente* Pasta
  • 1 tsp Olive Oil
  • 1 tsp Unsalted Butter
  • 1 cup Finely Chopped Onion
  • 4 oz. Bacon (double smoked such as Irving’s Farm Fresh)
  • 3 cups Finely Diced Tomatoes
  • 2 tsp Minced Garlic
  • 2 tbsp Dry White Wine
  • To taste Freshly Ground Pepper
  • ¼ cup Freshly Grated Romano or Parmesan Cheese


  1. Cook the pasta while you are preparing the sauce.

  2. In a large frying pan, heat oil and butter and sauté the onion on medium heat until it is soft and transparent.

  3. Add the bacon and sauté for 2 to 3 more minutes (bacon should lose some fat and begin to firm up).

  4. Add the tomatoes, garlic and wine and simmer for 3 to 4 minutes.

  5. Season with freshly ground pepper (the bacon should provide enough salt).

  6. Add the cooked al dente pasta to the sauce, toss and heat through.

  7. Serve with freshly grated cheese.

Recipe Notes

*Al Dente: literally means firm to the bite. Follow the instructions on the package. For each lb. of pasta, bring 4 litres of water to the boil and add 1 tbsp of oil and 1 ½ tbsp of salt. Bring the water to the boil, add oil and salt. Add the pasta to boiling water and cook for 10 to 15 minutes or until the pasta is ‘al dente’. Drain. If using pasta immediately, you don’t have to rinse. If not, rinse in cold water and drain. Add pasta to your sauce. Toss and heat, so that pasta can be warm and serve.

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