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Spaghetti all'Amatriciana

Aragula salad


Total: 50 min


20 min


30 min


2 servings
  • 120 g Spaghetti whole wheat
  • 50 g Pancetta
  • 40 g Parmesan cheese shavings
  • 120 g Tomato pulp
  • 120 g aragula lettuce
  • 1 Shallots
  • 4 strand Parsley
  • 1 pinch Cayenne ground pepper
  • 30 mL Olive oil
  • 10 mL balsamic vinegar
  • 2 pinch Salt
  • 2 pinch Pepper


  • Bring to a boil a large volume of salted water.
  • Plunge the spaghettis in boiling water and cook according to package instructions.
  • In the meantime, prepare the salad: rinse and dry the aragula leaves.
  • In a salad bowl, mix 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.
  • Add salt, pepper and set aside.
  • Cut the pancetta into cubes.
  • Peel and finely chop the shallot.
  • Rinse and chop the parsley.
  • In a large frying pan, heat a little olive oil over medium heat and brown the pancetta for about 5 minutes, until it loses a little fat without becoming dry.
  • Add the shallot and cook over low heat for 5 minutes, until tender.
  • Add the pepper flakes and the parsley to the pan.
  • After one minute, add the vinegar and let it evaporate.
  • Pour in the tomato purée and 60 ml of the water used to cook the pasta.
  • Simmer a little while stirring.
  • When the spaghettis are cooked al dente, drain and return them to their dish.
  • Add the sauce and mix well.
  • Serve the spaghetti all'amatriciana immediately, along with a bowl of grated cheese and the aragula salad.

Recipe tips

  • Fruits and vegetables contain vitamins and fibre and they bring colour to your plate !