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.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 44% DV; carbohydrates 92.5g 30% DV; fat 22.6g 35% DV; cholesterol 17.6mg 6% DV; sodium 558.6mg 22% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2017
Classic. I added a splash of red wine vinegar at the very end. It's an old Roman secret. Thank you for the recipe. Read More
(3)