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Spaghetti all'Amatriciana

Rated as 5 out of 5 Stars

"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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Ingredients

1 h 12 m servings 815 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.

Nutrition Facts


Per Serving: 815 calories; 31.6 g fat; 92.5 g carbohydrates; 34 g protein; 48 mg cholesterol; 1099 mg sodium. Full nutrition

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Reviews

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Classic. I added a splash of red wine vinegar at the very end. It's an old Roman secret. Thank you for the recipe.