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PointsPlus Spaghetti Amatriciana


Spaghetti Amatriciana

What’s that? Think you can’t have pasta on a diet? Think again. Using reduced-fat bacon and whole-wheat spaghetti keeps the PointsPlus value for this recipe down, while retaining flavor.


  • 8 ounces whole-wheat spaghetti   
  • Salt, for cooking pasta, plus more to taste
  • 1 teaspoon olive oil   
  • 6 slices reduced-fat bacon   
  • 1 large onion, finely diced   
  • 2 cups canned diced tomatoes   
  • ¼ teaspoon red pepper flakes   
  • Black pepper, to taste
  • Fresh basil, chopped, for serving (optional)
  • Parmesan cheese, grated, for serving (optional)


Bring a pot of water to boil over high heat. Salt the water until it tastes like the sea. Add the spaghetti, and cook until al dente. Reserve ¼ cup of cooking water and then drain the pasta.

Meanwhile, heat the oil over medium heat in a nonstick skillet. Cook the bacon, flipping once, until crisp; remove from the pan and set aside. Increase the heat to medium-high and add the onion; cook until lightly browned, stirring frequently. Crumble the bacon into the pan and add the tomatoes and red pepper flakes; toss to mix and coat.

Add the pasta and reserved pasta cooking water to the tomato sauce; toss to coat. Season with salt and pepper, to taste.

Serve with fresh chopped basil and grated Parmesan cheese, if desired.*