Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0

Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.

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Recipe Summary

cook:
52 mins
total:
1 hr 12 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

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  • Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.

  • Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.

Nutrition Facts

665 calories; protein 22g; carbohydrates 92.5g; fat 22.6g; cholesterol 17.6mg; sodium 558.6mg. Full Nutrition
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