Spaghetti all'Amatriciana

Tempo
30 min
30 min
People
2
Difficulty

8 Ingredients

  • 200 gSpaghetti
  • 100 gGuanciale
  • 400 gCanned San Marzano tomatoes, crushed
  • 1 smallchili pepper
  • 50 gPecorino Romano
  • A little bitextra virgin olive oil
  • To tastesalt
  • Freshly groundblack pepper

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Cheese grater
  • Wooden spoon

Preparation

Spaghetti all'Amatriciana is a classic Roman dish known for its rich, savory flavors that come from a simple combination of quality ingredients.

  1. Preparation of Ingredients
    Start by finely slicing the guanciale into strips. If you’re using chili pepper, chop it finely. Grate the Pecorino Romano cheese and set aside.

  2. Cooking the Guanciale
    In a large skillet, add the guanciale strips. Cook over medium heat until the guanciale is golden and crispy, releasing its fat. This should take about 5-7 minutes. Remove the guanciale and set aside, leaving the rendered fat in the skillet.

  3. Pasta Water
    While the guanciale is cooking, fill a large pot with water and bring it to a boil. Add a generous pinch of salt once boiling, then add the spaghetti. Cook according to the package instructions until al dente.

  4. Sauce
    In the skillet with the guanciale fat, add the chopped chili pepper or chili flakes. Cook for about 1 minute over medium heat. Add the crushed San Marzano tomatoes, season with a pinch of salt and black pepper, and simmer for about 10-15 minutes, until the sauce thickens.

  5. Combine
    Once the spaghetti is al dente, reserve a cup of pasta water and then drain the spaghetti. Add the spaghetti to the skillet with the sauce, adding a bit of the reserved pasta water if needed to help the sauce cling to the pasta. Add the cooked guanciale and toss everything together over low heat until the pasta is well coated.

  6. Serve
    Serve the pasta hot, sprinkled with the grated Pecorino Romano cheese. Enjoy immediately.

Pancetta as a Substitute: Guanciale is traditional but hard to find outside of Italy. Pancetta is a common substitute, offering a similar rich flavor. Cook it in the same way as you would the guanciale.
Vegetarian Alternative: For a vegetarian version, omit the guanciale and add a generous pinch (or to taste) of sea salt to the tomato sauce to mimic the savory depth. Consider adding a bit of smoked paprika or liquid smoke for a hint of the smokiness that the guanciale would provide.
Adjusting the Spice: The heat level of this dish can be adjusted by the amount and type of chili used. For a milder dish, reduce the amount of chili or omit it altogether.
Cheese: Pecorino Romano is traditional for its sharp, salty flavor, but if you prefer a less intense cheese, you can use Parmigiano-Reggiano as a substitute.