Master the authentic Spaghetti all’Amatriciana! This Roman classic combines crispy guanciale, rich tomato sauce, and sharp Pecorino Romano for the ultimate Italian pasta dish. Discover the traditional recipe and bring a taste of Italy to your kitchen today!
Info
- Difficulty: Easy
- Total time: 40 minutes
- Servings: 4 people
Ingredients
- Spaghetti: 11 oz (320 g)
- Peeled tomatoes: 14 oz / 1 can (400 g)
- Guanciale (from Amatrice): 5.3 oz (150 g)
- Grated Pecorino Romano DOP: 3/4 cup (75 g)
- Dry white wine: 1/4 cup / 60 ml (50 g)
- Fine salt: to taste
- Fresh chili pepper: 1
Step-by-Step Instructions
- Bring a large pot of water to a boil for the pasta and add salt once it reaches the boiling point.
- Remove the rind from the guanciale and cut it into strips about half a centimeter thick.
- Sear the guanciale in a pan over low heat (for about 7 minutes) until it becomes crispy and the fat becomes translucent.
- Pour in the white wine, turn up the heat, and let it evaporate completely.
- Remove the guanciale from the pan and set it aside.
- In the same pan with the rendered fat, add the chili pepper and the hand-crushed peeled tomatoes.
- Cook the sauce for about 10 minutes, adjusting the salt to taste.
- Remove the chili pepper and stir the crispy guanciale back into the sauce.
- Cook the spaghetti until al dente, then drain.
- Transfer the pasta directly into the pan with the sauce and toss over low heat or with the heat turned off, adding a little pasta cooking water if needed.
- Finish with the grated Pecorino Romano cheese and toss well.
... and now, let's enjoy!
Tips
For an authentic result, it is crucial to use high-quality guanciale and render it slowly to make it perfectly crispy without burning. The Pecorino Romano should be added at the very end to prevent it from clumping. The final sauce should balance the sweetness of the tomato with the savory richness of the guanciale.
Additional Info
Spaghetti all’Amatriciana originated in Amatrice, a town in the Lazio region, and is one of the most iconic dishes of Roman cuisine. It evolved from the older “Gricia,” a simple shepherd’s recipe made with guanciale and pecorino cheese. Tomatoes were added later, following their widespread adoption in Italy during the 17th and 18th centuries.
Substitutions & Variations
The recipe can vary in its level of spiciness depending on the amount of fresh or dried chili pepper used. In modern interpretations, you can also find variations made with sweet datterini cherry tomatoes.
Serving Suggestions
Spaghetti all’Amatriciana must be served piping hot, freshly tossed, and topped with a generous dusting of Pecorino Romano. It is a rich and flavorful main course, ideal for casual and lively gatherings. It is best enjoyed immediately while the sauce is still creamy and perfectly coats the pasta.
