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Pasta all’Amatriciana

Pasta all'Amatriciana is a quick and easy traditional pasta dish that takes advantage of pantry ingredients that you should always have on hand: dried pasta, canned tomato products, olive oil and garlic-infused olive oil. The pancetta can be frozen, so consider keeping it around too.

Course: Dinner, Main Course
Cuisine: American & Italian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Makes: 8 Servings
Calories: 327 kcal
Author: Dédé Wilson


  • 1 tablespoon extra virgin olive oil; you may use garlic-infused if you like such as FODY Foods garlic-infused olive oil
  • 4 ounces (115 g) guanciale or pancetta, cut into small strips
  • 1/2 teaspoon red pepper flakes
  • Freshly ground black pepper
  • 1/4 cup (60 ml) dry white wine
  • 1, 28 ounce (794 g) can diced tomatoes
  • 1 pound (455 g) gluten-free low FODMAP spaghetti, such as Jovial brand
  • 1/4 cup (25 g) grated Pecorino Romano, plus extra


  1. Heat oil in a large heavy, wide skillet over medium heat. Add guanciale or pancetta and sauté until beginning to crisp and color, about 4 minutes. Add pepper flakes and a generous amount of black pepper; stir for 10 seconds. Turn heat up to medium-high. Add wine, scraping up any browned bits on the bottom of the pan, and continue to cook for a few minutes, stirring often, or until the wine has almost all evaporated but the mixture still looks a bit juicy.
  2. Add tomatoes, reduce heat, and simmer until sauce has thickened, stirring occasionally. This will take about 15 or 20 minutes - the time it will take you to cook the spaghetti itself.
  3. Bring a large pot of salted water to a boil. Add spaghetti and cook, stirring now and then, until it is firmer than al dente. It is very important not to completely cook at this point. Drain pasta, reserving 1 cup of pasta cooking water.
  4. Add drained pasta to sauce in skillet over low-medium heat and use tongs to toss and thoroughly coat with sauce. Add reserved water, a few tablespoons at a time, and keep tossing until sauce comes together with pasta is coated evenly and well. Toss in cheese and serve immediately, with extra cheese passed around.



  • Please do seek out the guanciale or pancetta for this dish. You could use bacon, and it would be tasty and still low FODMAP, but it wouldn't be true to classic Pasta all’Amatriciana.
Nutrition Facts
Pasta all’Amatriciana
Amount Per Serving
Calories 327 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Sodium 149mg6%
Potassium 198mg6%
Carbohydrates 46g15%
Fiber 3g12%
Sugar 3g3%
Protein 8g16%
Vitamin A 155IU3%
Vitamin C 9.6mg12%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.