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American-Italian all'Amatriciana Recipe

American-Italian all'Amatriciana

Recipe courtesy Rachael Ray, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 31-40 of 59

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  • on June 14, 2008

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    This pasta was excellent, and leftovers were even better! I actually took the bacon out after cooking and topped the pasta with it at the end, that way the bacon stayed crispy. I used more bacon than the recipe calls for and drained some of the bacon grease. Added a pinch of red pepper flakes and a little bit of garlic powder. Will definitely make this one again!

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  • on June 08, 2008

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    Kids and husband loved it!

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  • on May 31, 2008

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    This dish was easy to prepare and flavorful. Next time I will add more bacon.

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  • on May 24, 2008

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    The first time I made this I halved it because there were just two of us for dinner. So sorry I did!!! Would have loved more! Made full recipe next time and froze some which re-heated nicely...just as good the second time around.
    The SHARP WHITE CHEDDAR was perfect! I also passed a shaker of red pepper flakes. I'm taking this to a pot-luck this weekend. I expect lots of requests for the recipe!

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  • on May 19, 2008

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    If you are bored w/alfredo or red sauce hamburger or chicken spaghetti, you should try this. Very yummy and easy to make. I did add a 4 oz can of mushroom and a 1/2 cup of roasted red peppers and some oregano and parmasean to the parsley on top. It was a hit!

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  • on May 17, 2008

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    I made this recipe for my girlfriend and I - it was pretty easy, but I still can't do most of Rachel's stuff in 30 minutes. I guess I need better prep cooks!

    My only change is that I used pancetta rather than the bacon and added some red pepper flakes. Also garnished with a bit of butter at the end.

    It was very tasty with the oil and garlic. Served with a spinach salad and a nice big Duckhorn Merlot paired nicely against the garlic and pepper.

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  • on May 17, 2008

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    I saw this on a program and thought it looked good. Paired it with a Pork Roast with Balsamic Garlic roasted vinagrette. It was excellent. Very easy to make and the flavor's all complimented each other.

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  • on May 17, 2008

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    The cheddar on this ruined the whole thing. I would recommend using Parmesian.

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  • on May 17, 2008

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    I love this recipe.When I tried it out, it tasted so good and delicious. I do also like bacon in my foods.

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  • on May 02, 2008

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    This dish was just bland, bland, bland. With a little tweaking it might become a good pantry dinner. And cheddar cheese, really?

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