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Spaghetti All'amatriciana: Spaghetti Amatrice Style

  • Yield: 6 servings


  • 5 ounces raw pancetta, chopped
  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • Salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 pound canned chopped tomatoes
  • 1 pound fresh spaghetti, cooked until tender
  • 2 tablespoons chiffonade basil
  • 4 ounces freshly grated pecorino


  • In large sautÈ pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.
  • Add olive oil to sautÈ pan and heat over medium heat. Add onions to sautÈ pan. Season with salt and pepper. SautÈ until wilted, about 4 minutes.
  • Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.
  • In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.