Spaghetti alla Molisana is a classic, flavourful pasta from the Molise region of Italy. Simple to prepare and ready in about 30 minutes, this dish combines salty pancetta, soft sautéed onion, a touch of fresh red chilli, lots of fresh herbs and generous Pecorino cheese. It’s a comforting, rustic meal that pairs beautifully with a glass of wine.
This recipe is ideal for busy weeknights or any time you want a quick, satisfying meal. The ingredients are straightforward and the technique focuses on building flavour with gentle cooking and good quality components.
At its heart, Spaghetti alla Molisana relies on thinly sliced pancetta (unsmoked), sweet onion, a hint of chilli heat, fresh parsley and basil, and a generous finish of Pecorino Romano. The chicken stock reduces to create a light sauce that clings to the pasta, while reserved pasta water helps bind everything together.
Below you’ll find a clear ingredient list, step-by-step guidance, and useful tips to get the best results.
Ingredients
Refer to the photo for a visual of the components. Notes and sensible substitutions are listed underneath.
- Pasta – spaghetti is a great choice; traditionally spaghetti alla chitarra is used but regular dried spaghetti works well.
- White onion – offers a gentle sweetness that complements pancetta and chilli. Brown onion or a large shallot can be substituted.
- Fresh red chilli – adds mild heat. Dried chilli flakes work too—adjust the amount to taste so the dish has a subtle kick without being overpowering.
- Fresh parsley and basil – use flat-leaf parsley and fresh basil leaves for bright herb flavour.
- Chicken stock – low-sodium stock is recommended because pancetta and Pecorino are salty. Vegetable stock can be used for a vegetarian-friendly switch (omit pancetta).
- Pancetta – unsmoked, cut into strips or cubes. Fry until the fat is translucent and it just begins to turn golden, not crispy.
- Pecorino Romano – freshly grated. If unavailable, Parmigiano Reggiano is an acceptable alternative.
Visual walk-through of the recipe
- Prep – finely chop the onion, herbs and chilli. Bring a large pot of water to a rolling boil and salt it well. If your pancetta is a whole piece, cut it into strips or cubes.
- Sauté the onion – warm 1–2 tablespoons of olive oil in a large pan, add the chopped onion and cook over medium-low heat until soft and translucent, about 8–10 minutes; do not brown.
- Fry the pancetta – add the pancetta and chopped chilli to the softened onion. Fry until the fat becomes translucent and the pancetta just begins to take on a light golden colour; avoid making it crisp unless you prefer that texture.
- Cook the pasta – when the pancetta is nearly ready, add the spaghetti to the boiling water and cook to al dente.
- Add the stock – pour the chicken stock into the pan with the pancetta and simmer until reduced by about half to concentrate flavour.
- Combine pasta and sauce – when the spaghetti is al dente, use tongs to transfer it directly from the pot into the pan with the pancetta and onions. The starchy cooking water that comes with the pasta helps create a cohesive sauce.
- Finish with herbs and cheese – add the chopped basil and parsley along with the grated Pecorino. Toss everything together off the heat so the cheese melts gently and coats the pasta. Serve immediately with extra Pecorino on top.
Recipe Tips
- Salt carefully – since pancetta and Pecorino are salty, taste the finished dish before adding any extra salt.
- Sauté onions slowly – cooking them gently develops sweetness and depth; aim for soft, translucent onions rather than browned ones.
- Cooking the pancetta – traditional Spaghetti alla Molisana keeps the pancetta tender with translucent fat. If you like a crisp texture, cook it longer, but the softer result melds better with the sauce.
- Adjust chilli to taste – use as much or as little as you prefer. Removing seeds reduces heat if you want only a gentle warmth.
More delicious Italian recipes to try
Fish & Seafood
Italian Stuffed Mussels (Cozze Gratinate)
Pasta
Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)
Antipasti
Italian Potato Fritters (Tortei di Patate)
Risotto
Risotto alla Valdostana (Fontina Cheese Risotto)
If you make this Spaghetti alla Molisana, please rate the recipe and leave a comment with your tweaks or results — feedback is always appreciated!
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Spaghetti alla Molisana
By Emily
Ingredients
- 14 oz (400g) Spaghetti, or other dried pasta
- 1 white onion, finely chopped
- 1 fresh red chilli, finely chopped (see notes)
- 7 oz (200g) pancetta, cut into strips or cubes (unsmoked)
- 2/3 cup (160ml) chicken stock (low sodium)
- 1 cup (15g) fresh flat-leaf parsley, chopped
- 1 cup (15g) fresh basil, chopped
- 1/2 cup (30g) freshly grated Pecorino cheese, plus more for serving
- Olive oil
- Salt, to taste
Instructions
- Bring a large pot of water to a boil and season it generously with salt.
- Heat 1–2 tablespoons olive oil in a large pan. Add the finely chopped onion and sauté over medium-low heat until soft and translucent, about 10 minutes.
- Add the chopped red chilli and the pancetta to the pan. Fry until the pancetta fat turns translucent and the meat just begins to turn golden; do not over-crisp.
- When the pancetta is nearly ready, cook the spaghetti in the boiling water until al dente, following packet timing (about 9–11 minutes).
- Pour 2/3 cup (160ml) chicken stock into the pancetta pan and simmer until reduced by half.
- Use tongs to transfer the drained al dente pasta to the pan, allowing a little starchy pasta water to come with it. Toss to combine and coat the pasta with the sauce.
- Add the chopped basil and parsley and the 1/2 cup (30g) grated Pecorino. Stir until everything is well combined and the cheese has melted into the sauce.
- Serve immediately, topped with additional Pecorino if desired.
Notes
- Salt: Pancetta and Pecorino add plenty of saltiness; taste before adding more.
- Pancetta texture: For a traditional result, fry pancetta until the fat is translucent and it just starts to brown. Crisping is optional and based on preference.
- Chilli level: Adjust the amount of fresh chilli or remove seeds to reduce heat. Add to taste so the dish has a gentle warmth rather than full spice.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless otherwise noted.
- When using canned tomatoes, choose trusted brands for best flavour.
- Vegetables listed are medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition calculations are provided as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as a guideline.