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Spaghetti Amatriciana

Spaghetti Amatriciana


  • 8 ounces uncooked whole-wheat spaghetti
  • 1/8 teaspoon table salt, or to taste
  • 1 teaspoon olive oil
  • 6 slices uncooked reduced fat bacon
  • 1 large uncooked onions, finely diced
  • 2 cups canned diced tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon table salt, or to taste
  • 1/8 teaspoon black pepper, 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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 285 kcal cal., 5 g fat (1.5 g sat. fat), 51 g carb., 7 g fiber, 5 g sugar, 13 g pro., 8 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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