For an authentic Amatriciana, guanciale is essential. If you cannot find it, a high-quality pancetta is the next best option, but be sure to adjust the salt in the recipe accordingly. San Marzano tomatoes are recommended for their superior flavor and texture, but any good quality Italian plum tomatoes will work. Don't skip the step of reserving pasta water! The starchy water helps to emulsify the sauce and create a creamy texture. Use a Microplane to grate the Pecorino Romano for a fine, fluffy texture that melts beautifully into the sauce.
Enzo's Spaghetti all'Amatriciana
-
PREP TIME15 mins
-
COOK TIME1 hrs 20 mins
-
TOTAL TIME1 hrs 35 mins
-
SERVING10 People
-
VIEWS15
Experience the robust flavors of Rome with this authentic Spaghetti all'Amatriciana. This recipe features the traditional richness of guanciale, perfectly balanced with tangy tomatoes and a hint of spice, creating a deeply satisfying and classic Italian pasta dish.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate76 g
-
Cholesterol43 mg
-
Fiber5 g
-
Protein19 g
-
Saturated Fat11 g
-
Sodium405 mg
-
Sugar7 g
-
Fat31 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned (about 7 minutes). Remove guanciale to a plate, leaving a bit of the rendered fat in the skillet and discard the rest.
02
Step
5 mins
Add onion to the skillet and cook and stir until softened (about 5 minutes). Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly (about 3 minutes).
03
Step
1 mins
Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
04
Step
2 mins
Meanwhile, 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 (10 to 12 minutes). Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
05
Step
3 mins
Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Marquise Monahan
Jun 13, 2025I used pancetta instead of guanciale, and it was still delicious. The sauce is so rich and flavorful!
Tess Jaskolskigislason
Jun 2, 2025This recipe is amazing! The guanciale really makes a difference.
Jaren Grant
May 14, 2025The tip about reserving the pasta water is a game-changer. My Amatriciana has never been so good!
Kailey Reichert
May 12, 2025Easy to follow and the results are restaurant-quality. My family loved it!