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Amatriciana on the Fly

This recipe contains spaghetti, pancetta, tomato paste, tomatoes, extra virgin olive oil and more.
4 TO 6 Servings - cooking.nytimes.com
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Servings:4 TO 6  | Calories:917 | Total Fat:36g  | Chol:51mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 12g
60 %
Total Carb 121g
40 %
Fiber 12g
48 %
Sugars 25g
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Cholesterol 51mg
17 %
Sodium 2366mg
99 %
Protein 31g
62 %
Calories:
45% Spaghetti
28% Pancetta
14% Others combined
11% Tomato paste
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 tablespoon extra virgin olive oil
8 ounces pancetta (thick cut), diced
1 small white onion, finely diced
3 large garlic cloves, finely minced
2 tablespooons tomato paste
2 teaspoons dried red pepper flakes*
1 (28-ounce) can of crushed San Marzano tomatoes
3/4 ounce parmigiano-reggiano cheese, finely grated (plus more for serving)
kosher salt
freshly ground black pepper
1 lb dried spaghetti pasta
1 tablespoon unsalted butter

Directions : View recipe directions on cooking.nytimes.com
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