Bring a large pot of water to a boil and add the spaghetti, then salt. Cook the pasta according to package directions, until al dente. Drain, but do not discard the pasta water.
In a large, deep saute pan, heat 2 cups of the Amatriciana sauce over medium-low heat until hot. Add the pasta into the pan. Add 1 tablespoon of the pasta water to the pan and toss the pasta to coat with the sauce. Remove from the heat and stir in 1 tablespoon each of the cheeses.
Divide the pasta between 2 plates and top with the remaining cheese and the fresh herbs.
To make the sauce:
In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Serena Palumbo