Pasta All’matriciana

by Maria on October 20, 2009

Pasta All’matriciana is a sumptuous, simple dish. It’s rich and hearty, with a spicy, salty bite. Traditionally made with spaghetti or bucatini, I subbed farfalle because that’s what I had. I added garlic, also untraditional, and used a local bottled tomato sauce to make this a weeknight-friendly dish. This recipe generously serves two, or allows for a small lunch portion the following day.


1/2 pound farfalle, cooked al dente
1 tablespoon olive oil
Half an onion, sliced thinly
2 cloves garlic, minced
Salt, pepper and crushed red pepper to taste
1/3 pound pancetta, cubed
Half a bottle of good quality chunky tomato sauce, or homemade sauce
Pecorino cheese, to taste
Saute the onion in olive oil over medium heat until soft and lightly browned in a large skillet. Add garlic and stir to combine. Add salt, pepper and crushed red pepper. Meantime, in a small skillet, saute pancetta until crispy and brown. Remove with slotted spoon and add to onion mixture, along with about a tablespoon of the fat. Add al dente pasta to the pancetta and onion mixture and combine. Pour in tomato sauce and heat until warmed. Serve with pecorino, a crispy green salad and a glass of good red wine.


Mardi @eatlivetravelwrite October 21, 2009 at 12:18 am

I love all'matriciana :-) Perfect for the fall…

MenuManiac October 21, 2009 at 12:41 am

yum! you should make it for two lunch portions. one for me. one for you.

Maria at Fresh Eats October 21, 2009 at 1:30 am

Oh. MenuManiac, I should have! But we ate the whole thing…urp.

Maria at Fresh Eats October 21, 2009 at 1:30 am

Mardi, congrats on the Foodbuzz nomination! Love what you've done with your blog : )

Mardi @eatlivetravelwrite October 21, 2009 at 1:31 am

Thanks Maria – it's just all kind of happened!!!!

Maria at Fresh Eats October 21, 2009 at 1:56 am

It's terrific – you've done all the right stuff and earned it!

Kelsey B. October 28, 2009 at 9:52 pm

This is one of my favorite recipes, your version looks fantastic!

Lottomatrix September 8, 2010 at 4:53 pm

Provate la vera ricetta originale sulla matriciana

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