Serves 2
with Bacon plus Parmesan & Chili Flakes
Al dente pasta, smoky bacon, luscious tomatoes, spicy chili flakes, and savory Parmesan cheese—these are the simple ingredients that come together quickly in a hot pan to become a beloved dish Italians have enjoyed for centuries: spaghetti amatriciana. Bring a taste of Italy to your kitchen, and make it tonight!
Bring a large pot of water to a boil. Wash and dry produce.
Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.
Carefully discard all but a thin layer of bacon fat from pan.
Once bacon is cool enough to handle, roughly chop.
While bacon cooks, peel and mince or grate garlic. Halve, peel and mince onion.
Return pan with reserved bacon fat to medium heat. Add garlic, a pinch of chili flakes, and pepper (if pan seems dry, add a drizzle of olive oil). Cook, stirring, until fragrant, 30-60 seconds.
Add onion; season with salt (we used 1 1⁄2 tsp; 1 TBSP for 4 servings). Cook, stirring frequently, until softened, 6-8 minutes.
Add Colavita crushed tomatoes, bacon, and 1⁄8 tsp sugar (1⁄4 tsp for 4); bring to a simmer and cook, stirring occasionally, until sauce has thickened, 12-15 minutes more.
Once sauce has simmered 4-5 minutes, add Colavita spaghetti to pot of boiling water. Cook, stirring occasionally, until just al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.
Add drained spaghetti and 1⁄2 cup reserved pasta cooking water (3⁄4 cup for 4 servings) to pan with sauce; cook, tossing occasionally, until pasta is evenly coated, 1-2 minutes. TIP: If needed, stir in more pasta cooking water a splash at a time.
Taste and season with salt and pepper if desired.
Divide pasta between bowls. Sprinkle with Parmesan and remaining chili flakes if desired. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
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