Spaghetti all'Amatriciana
Let Chef Cedric trasnport you to a Roman trattoria. One of the classic four Roman pasta dishes, Amatriciana is perhaps the least well known, but the most delicious. Made with al dente spaghetti tossed in a fresh tomato sauce with crispy, smoky pancetta and topped with pecorino romano cheese, this is sure to be a new favorite. Buon appetito!
Nutritional facts
Protein
22g
Carbs
69g
Calories
560kcal
Fat
18g
Ingredients
Pecorino Cheese, Canola and Olive Oil Blend, Oregano, Onion Powder, Garlic Powder, Black Pepper, Fennel Seed, Canned Tomato, Kosher Salt, Basil, Pancetta, Italian Parsley, Spaghetti
Contains milk, wheat.
Reviews
4.3
Based on 166 reviews
Kylana · 07/20/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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