Bacon Amatriciana Pasta
Some recipes come from cookbooks. Others come from memory. This one lives in both.
Growing up in Alabama, my mother would make a simple pasta with bacon, tomato sauce, chili flakes, and sweet onion. She had never heard of bucatini all’amatriciana—an iconic Roman dish made with guanciale, tomato, Pecorino Romano, and chile, but she was cooking something remarkably close. Her version leaned on what was available: thick-cut bacon, sweet Vidalias, and a pantry staple can of tomatoes. It was rustic, punchy, and deeply comforting.
This recipe is a refined take on that memory, merging Southern improvisation with Italian structure. We crisp the bacon and fold it back in at the end, creating bold texture without sacrificing the rendered fat that forms the foundation of the sauce. Walla Walla sweet onions stand in for Vidalias, building a naturally sweet base that plays beautifully with the heat of Espelette pepper flakes. We triple the chili amount for warmth and presence, and finish the sauce with butter and Pecorino Romano for richness and cohesion.
This is the kind of pasta that hits hard on a weeknight but still earns its place on a dinner party menu. It’s straightforward, satisfying, and tells a story on every plate.
Main Ingredients
olive oil – Used to jumpstart the bacon rendering process and round out the base of the sauce, olive oil helps temper the smokiness of the pork fat and encourages even cooking. Use a good-quality, neutral olive oil here.
extra thick-cut bacon – Crisped until golden and reintroduced at the end, the bacon brings both texture and salty richness. Thick-cut ensures it stands up in the finished dish. Avoid pre-chopped or thin-sliced varieties.
Walla Walla sweet onion – Slow-sautéed in bacon fat, this onion brings natural sweetness and regional character. It cooks down to a soft, golden base that mellows the acidity of the tomatoes and balances the chili.
Espelette pepper flakes – These chili flakes bring a deep, warm spice without searing heat. Their fruity, slightly smoky flavor complements the onion and pork beautifully. Aleppo pepper can be subbed for Espelette, but will be significantly hotter, so dial back the amount.
tomato paste – Concentrated and slightly caramelized during cooking, tomato paste reinforces the umami backbone of the sauce and helps it cling to the pasta.
whole peeled tomatoes – Hand-crushed San Marzano-style tomatoes create body and a rustic texture. The natural acidity lifts the richness of the pork and cheese.
dry sherry – Dry sherry is used to deglaze the pan after rendering bacon, adding a subtle nuttiness and complexity. Its acidity helps lift the richness of the pork fat and balance the sweetness of the tomatoes. White wine can be subbed in a pinch.
salted butter – Swirled in at the end to emulsify the sauce and add a silky finish.
Pecorino Romano – Salty, sharp, and aged, this cheese brings a deeply savory edge that balances the sweetness of the onions and tomatoes.
Strozzapreti- is a hand-rolled, twisted pasta from Central Italy, known for its chewy texture and rustic, irregular shape. Its surface clings beautifully to rich sauces like ragù, sausage and greens, or creamy vegetable purées. The name means “priest stranglers,” a nod to its folklore and twisted appearance. Good substitutes would be casarecce, gemeli, cavatelli, or fusilli.
Bacon Amatriciana Pasta
4
servings10
minutes45
minutes55
minutesThis is the kind of pasta that hits hard on a weeknight but still earns its place on a dinner party menu. It’s straightforward, satisfying, and tells a story on every plate.
Keep the screen on while I cook
Ingredients
olive oil – 1 tablespoon
extra thick-cut bacon – 12 ounces, cut into ½-inch pieces
Walla Walla sweet onion (or Vidalia Onion) – 1 large, finely chopped (2 ½ cups)
Espelette pepper flakes – 1 tablespoon
tomato paste – 3 tablespoons
whole peeled tomatoes – 1 (28-ounce) can, hand-crushed
dry sherry – 3/4 cup
salted butter – 2 tablespoons
Pecorino Romano – ½ cup, finely grated, plus more for serving
strozzapreti (or short pasta of your choice) – 1 pound
kosher salt and black pepper – to taste
sherry vinegar – 1 teaspoon, to brighten
Method
- Crisping the bacon: In a wide Dutch oven or large sauté pan, heat olive oil over medium heat. Add the bacon and cook until the fat renders and the pieces are golden and crisp, about 8–10 minutes. Use a slotted spoon to remove the bacon and transfer to a paper towel–lined plate. Leave the rendered fat in the pan.
- Building the base: Add the chopped onion to the pan with a pinch of salt. Cook over medium-low heat, stirring often, until soft and beginning to caramelize, 8–10 minutes. Stir in the pepper flakes and bloom for 1 minute. Add the tomato paste and cook for 2 minutes, stirring to incorporate and deepen the color.
- Deglazing and simmering: Pour in the sherry and scrape up any browned bits from the bottom of the pan. Let it reduce by half, about 4 minutes. Add the crushed tomatoes, stir to combine, and bring to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the sauce is thickened and cohesive. Season with salt, black pepper, and sherry vinegar.
- Cooking the pasta: Bring a large pot of water to a boil. Salt it generously, then cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water, then drain.
- Finishing the sauce: Add butter and Pecorino Romano to the sauce, stirring to emulsify. Add the cooked pasta along with a splash of pasta water. Toss until the sauce clings to the noodles and the texture is glossy. Fold in the crisped bacon.
- Final plating and serving: Serve immediately, topped with more Pecorino Romano and a drizzle of good olive oil. A crisp salad and a glass of italian red wine pairs beautifully.
Field Notes
- Reheat gently in a skillet with a splash of water or stock until warmed through.
- For variation, try pancetta in place of bacon or stir in roasted cherry tomatoes for a burst of brightness. For more spice, add a little aleppo pepper on top of the espelette if you want more heat.
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