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Spaghetti Squash Amatriciana

Spaghetti Squash Amatriciana with Crispy Pancetta

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Amatriciana is one of Italy’s most iconic tomato sauces (Chef Andrea should know—she lived and worked there!). Packed with Parmesan cheese and a crispy Italian bacon called pancetta, this sauce is most often spooned over spaghetti. Here, we’re swapping noodle-like strands of roasted spaghetti squash in place of the pasta, and adding thinly sliced red onion and fresh basil for complex, aromatic flavor. You’ll love this impressive and elegant dinner for its recognizable flavors and familiar techniques.
  • < 600 Calories
  • Spicy
Serving size
Prep & cook time
Cooking Skill

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • red onion
    • 1
    • red onion
  • spaghetti squash
    • 1
    • spaghetti squash
  • pancetta
    • 5 ounces
    • pancetta
  • garlic
    • 1 clove
    • garlic
  • grated Parmesan cheese
    • 1/4 cup
    • grated Parmesan cheese
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • tomato purée
    • 1/2 cup
    • tomato purée

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • aluminum foil
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Halve squash lengthwise. Scoop out and discard seeds. Peel onion, halve, and thinly slice. Mince garlic. Stack pancetta slices and cut into ½-inch strips, then cut crosswise into ½-inch pieces. Roughly tear basil leaves, discarding stems.

  2. Roast Spaghetti Squash

    Roast Spaghetti Squash

    Drizzle 1 tablespoon olive oil over cut sides of squash and season with ½ teaspoon salt and black pepper as desired. Arrange cut-side down on a foil-lined baking sheet and roast until tender, 25-35 minutes.

  3. Crisp Pancetta and Caramelize Onion

    Crisp Pancetta and Caramelize Onion

    Combine pancetta and ½ tablespoon olive oil in a large high-sided pan, spread in an even layer, then place over medium-high heat. Fry until pancetta is crisp, 7-8 minutes. Using a slotted spoon, transfer crispy pancetta to a paper towel-lined plate to drain, leaving behind rendered fat in pan. Add onion to pan with fat over medium high. Sauté, stirring, until soft and caramelized, 6-7 minutes.

  4. Simmer Amatriciana Sauce

    Simmer Amatriciana Sauce

    Add crushed red pepper (skip or use half for less heat) and garlic to pan with onion over medium-high heat. Cook until fragrant, about 1 minute. Add chopped tomatoes and their juices and tomato purée. Bring to a boil over high heat, then reduce heat to medium low and simmer until sauce is warmed through and flavors are melded, 8-10 minutes. Season with ½ teaspoon salt and black pepper as desired, then remove from heat.

  5. Season Spaghetti Squash

    Season Spaghetti Squash

    Using a fork or tongs, rake squash flesh to create spaghetti-like strands and add to pan with sauce, discarding skins. Stir half of Parmesan and half of crispy pancetta into sauce to combine. Taste and add more salt and black pepper as desired.

  6. Plate Amatriciana

    Plate Amatriciana

    Divide spaghetti squash Amatriciana between bowls. Sprinkle over basil, remaining Parmesan, and remaining crispy pancetta. Dig in!

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