Spaghetti all’Amatriciana
paghetti all’Amatriciana is one of Italy’s most beloved pasta dishes, hailing from the historic town of Amatrice in the Lazio region. Known for its bold yet simple ingredients, this Roman classic beautifully balances the richness of guanciale (cured pork cheek), the tangy sweetness of ripe tomatoes, and the sharp saltiness of Pecorino Romano cheese.
Traditionally made with only a handful of pantry staples, Amatriciana is a celebration of rustic Italian cooking—where quality ingredients and precise technique shine. With a touch of chili for heat and al dente spaghetti to carry the vibrant sauce, this dish delivers satisfying flavor in every bite. Whether you’re preparing a cozy weeknight meal or recreating the warmth of a Roman trattoria, Spaghetti all’Amatriciana is a timeless favorite that never disappoints.
(Traditional Italian Recipe)
⏱️ Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
400g (14 oz) spaghetti
150g (5 oz) guanciale, diced (can substitute pancetta or unsmoked bacon)
400g (14 oz) canned peeled tomatoes, crushed by hand or with a spoon
1 tbsp olive oil (optional, only if guanciale is very lean)
1 pinch chili flakes (optional, for a touch of heat)
Salt, to taste (for pasta water)
Freshly ground black pepper, to taste
50g (½ cup) Pecorino Romano cheese, finely grated
Instructions:
1. Cook the Pasta: (10 minutes)
Bring a large pot of salted water to a boil.
Add spaghetti and cook until al dente (usually 8–9 minutes or as per package).
Reserve ½ cup pasta water, then drain the rest.
2. Cook the Guanciale: (5–6 minutes)
In a large skillet over medium heat, add diced guanciale (with olive oil only if needed).
Cook until crispy and golden, stirring occasionally. It should render its fat.
3. Add Tomatoes & Simmer: (10 minutes)
Add a pinch of chili flakes (if using) to the pan.
Stir in the crushed tomatoes.
Simmer on medium-low heat for 10 minutes until thickened slightly.
Taste and season with black pepper (no salt needed—guanciale and cheese are salty).
4. Combine Pasta with Sauce: (2–3 minutes)
Add the drained spaghetti to the pan.
Toss everything together, adding reserved pasta water a little at a time to help the sauce cling.
5. Finish with Cheese:
Remove from heat.
Add Pecorino Romano cheese, tossing until well coated and creamy.
✅ Tips and Tricks:
Authenticity matters: Guanciale is traditional, but pancetta or bacon work in a pinch.
Don’t over-salt: Guanciale and Pecorino are naturally salty.
Pasta water is gold: Helps emulsify the sauce and gives a silky texture.
No garlic or onion: Traditional Amatriciana does not include them.
Use bronze-cut pasta: It grips sauce better.
️ Serving Suggestions:
Serve hot with extra Pecorino Romano on top.
Pair with a crisp white wine or light Italian red (e.g., Frascati or Montepulciano).
Add a simple green salad and crusty bread for a full meal.
Nutrition Facts (Per Serving):
(Approximate values)
Calories: 520 kcal
Protein: 20g
Carbohydrates: 60g
Fat: 22g
Saturated Fat: 8g
Fiber: 3g
Sodium: 680mg
Cholesterol: 40mg