Spaghetti Amatriciana

Total Time
27 min
15 min
12 min
Reduced-fat bacon gives this Italian classic great flavor. The sauce is spicy – adjust the red pepper flakes to your taste.


uncooked whole-wheat spaghetti

8 oz

table salt

tsp, or to taste (for cooking pasta)

olive oil

1 tsp

uncooked reduced fat bacon

6 slice(s)

uncooked onion(s)

1 large, finely diced

canned diced tomatoes

2 cup(s)

red pepper flakes

¼ tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste


  1. Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta.
  2. Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp; remove from pan and set aside. Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.
  3. Add pasta and reserved pasta cooking water to tomato sauce; toss to coat. Season to taste with salt and pepper. Yields about 1 1/2 cups per serving.


Serve with fresh chopped basil and grated Parmesan cheese, if desired (could affect SmartPoints value).

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