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Spaghetti with Bacon Sauce

Spaghetti with Bacon Sauce, simple and rustic version of the Italian classic all'Amatriciana, adapted from my dad's Romeo Salta cookbook.

Spaghetti with Bacon Sauce, in bowl with spoon and fork

I grew up in the 70's with a father who was an amazing cook.  He used to make a spaghetti with bacon sauce that I loved.  If I came home from school and asked what's for dinner and was told this spaghetti, I could hardly wait to eat.  It was so good and there was lots of slurping at the table, everyone trying to get every last bit of sauce.

Spaghetti with Bacon Sauce, in skillet with grated cheese on top

I've asked my mom if she remembers how dad made this and she always says she has no idea.  So, like so much of my dad's cooking, I have only memories.

Recently a package arrived in the mail from my mom.  She was going through my dad's many cookbooks and found the one with the spaghetti with bacon sauce recipe!  It's from The Pleasures of Italian Cooking, by Romeo Salta.  And it's signed by Romeo and also has some handwritten notes from my dad.  How cool is that?!?

I did a little research on Romeo Salta.  He is largely credited with starting the fine Italian cooking movement in the states and became quite the celebrity chef.  His namesake restaurant in New York had a stellar reputation, with many dishes cooked table side.  He was also known for his simple, authentic and honest Italian cooking.

Romeo Salta cookbook of my dad's.

This dish is called Spaghetti all' Amatriciana, or spaghetti with bacon sauce.  And while most amatriciana recipes call for guanciale, bacon is easily and often substituted. 

I'm pretty sure my dad made it with canned tomatoes.  I used fresh roma tomatoes and my sauce wasn't as "thin" as my dad's.  The sauce also has some bacon, onion and white wine along with the tomatoes.  It's topped with grated Pecorino (or Parmesan) cheese.  A classic Italian-American interpretation, simple and so good.

Prepping fresh tomatoes

Prepped ingredients photo

Spaghetti with Bacon Sauce, in skillet with grated cheese and tongs

I am so thrilled to have this cookbook and that my mom found it.  The recipes are classic and I'm looking forward to trying some of them.  I can see why my dad liked this cookbook so much, such a treasure.  Papa would be so happy to see me making this spaghetti. Best, Kelly

Spaghetti with Bacon Sauce, in bowl with spoon and fork.

You might also like this baked spaghetti dish from my great grandfather, adapted from an Italian restaurant in Chicago.

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Plated in serving bowl with grated cheese.

Spaghetti with Bacon Sauce

Spaghetti with bacon sauce, simple and rustic version of the Italian classic all'Amatriciana, adapted from my dad's Romeo Salta cookbook.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 452kcal


  • ¼ pound bacon, diced
  • ½ cup chopped onion
  • ¼ cup dry white wine
  • 1 pound tomatoes, peeled and chopped, or canned whole Marzano tomatoes, crushed by hand (see note below to peel tomatoes)
  • ½ teaspoon freshly ground black pepper
  • Pinch crushed red pepper (I added that, not in original recipe)
  • 1 pound spaghetti
  • 1 cup freshly grated Pecorino romano or Parmigiano-Reggiano


  • In a large sauce pan, cook the bacon and onion until lightly browned. Add the wine and cook until almost evaporated. Add the tomatoes, black pepper and pinch of crushed red pepper. Stir to combine and simmer on low for 20 minutes, stirring occasionally as the tomatoes release their juices. Taste for salt and pepper.
  • Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve ½ cup cooking water, drain pasta and add to the saucepan with half the grated cheese and toss to combine well.  Add reserved pasta cooking water if it seems too thick.  Sprinkle with remaining cheese and serve.

Recipe Notes

  • To peel fresh tomatoes, drop them in boiling water for about 1 minute. Remove to a colander, skins should easily peel off with a small paring knife.
  • For a more authentic Amatriciana sauce, use guanciale or pancetta (about 4 ounces, thinly sliced and then roughly chopped).


Calories: 452kcal Carbohydrates: 62g Protein: 19g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 24mg Sodium: 401mg Potassium: 429mg Fiber: 4g Sugar: 5g Vitamin A: 768IU Vitamin C: 11mg Calcium: 226mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

*Adapted from The Pleasures of Italian Cooking, by Romeo Salta


5 from 4 votes (2 ratings without comment)
Recipe Rating


Saturday 2nd of November 2019

I absolutely love your sweet story! It’s my sisters Birthday and she requested my spaghetti. I wanted to try it with bacon and stumbled upon your recipe. Well after reading your story I fell in love with you and your recipes. I make spaghetti, which is similar to yours but the touch of bacon gives it that.... hmm what is in this that kicks it up a notch my family said! Thank You Kelly! You helped make my Spaghetti Birthday dinner that much more special as I thought of your sweet Dad as I made it!


Saturday 9th of November 2019

Thank you so much for this feedback! It made my day, never know when my back stories bore people. I love this story, too, glad it was a birthday hit. Bacon makes everything taste better!


Friday 12th of October 2018

This pasta is very similar to BUCATINI ALL’AMATRICIANA except you would use pancetta, which is unsmoked Italian bacon with juniper and pepper, I tried it with regular bacon and loved it. Thank you.

Bernie ~ A Gouda Life

Thursday 12th of May 2016

I'm not sure which I love more ~ This amazing looking pasta or the story that goes with it ~ it touched my heart. Wait ~ the pasta won because it touches my stomach which always comes first :) You're such a natural storyteller ~ humorous and heartfelt and I crack up at your "pet names" for your family in all your posts. I'm I think we'd get along really well. Thanks for sharing your memories. Have a great day!


Saturday 14th of May 2016

Bernie, thank you so much! Too sweet. I enjoy A Gouda Life very much, and yes, I think we'd get along splendidly...good food and a little wine always.