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Roman-style Spaghetti

Roman-style Spaghetti

Brought to you by: The Cooking Book

Prep time:

Cook time:

Serves: 4

Quick to prepare and cook, this is a great meal when time is short.

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  • 4 tbsp olive oil
  • 2 small onions, thinly sliced
  • 175g pancetta , rind removed, and cut into thin strips
  • 150ml dry white wine
  • 800g chopped tomatoes, cans
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
  • 450g dried spaghetti
  • 150g mature Pecorino cheese, grated

Recipe tips / Prepare ahead

Steps 1 and 2 can be done a day in advance and reheated before adding to the pasta.


Step 1

Heat the oil in a large saucepan over a medium heat. Add the onions and fry, stirring, for 5 minutes, or until softened but not browned. Add the pancetta and continue frying, stirring, for 5 minutes, or until cooked through.

Step 2

Add the wine and cook until it evaporates by half. Stir in the tomatoes, reduce the heat to low and leave to bubble for 15 minutes, or until blended and thickened. Season to taste with salt and pepper.

Step 3

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the spaghetti, stir and boil for 10 minutes, or according to the packet instructions, or until the pasta is tender to the bite. Drain the spaghetti well, then stir it into the sauce, making sure all the strands are coated. Stir in the cheese, adjust the seasoning if necessary, and serve.

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