Bucatini All’ Amatriciana

Bucatini All’ Amatriciana

Serves 4 to 6


  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 6 oz. bacon
  • 1 lb. spaghetti 
  • 1 small onion, peeled and minced
  • 4 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ tsp. black pepper, freshly ground
  • 1 large pinch red pepper flakes
  • Pecorino Romano cheese, grated
  • Fresh basil to garnish


Chop bacon into evenly sized chunks. Add olive oil to a large skillet and place over medium heat. Add the bacon and saute about 4 minutes, until rendering fat and sizzling. Stir in the pepper flakes and black pepper. Add the onion and minced garlic and stir until the onions become soft and the bacon is golden, about 10 minutes (some of the onions should begin to caramelize). Reduce heat to low and add Monte Bene Tomato Basil pasta sauce. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente, then drain. Take about 1 cup of the bacon sauce and stir it into the pasta to prevent it from sticking. Plate the pasta and top with remaining sauce. Sprinkle with Pecorino Romano cheese and garnish with basil.