For a richer flavor, use guanciale (cured pork cheek) instead of pancetta. San Marzano tomatoes are preferred for their sweetness and low acidity, but other high-quality crushed tomatoes will also work well. Don't overcook the pasta! Al dente means 'to the tooth' – it should be firm and slightly resistant when bitten. The reserved pasta water is key to creating a silky smooth sauce. The starch in the water helps to emulsify the sauce and bind it to the pasta. Pecorino Romano is the traditional cheese for this dish, but Parmesan cheese can be substituted in a pinch.
Spaghetti Al Amatraciana
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING2 People
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VIEWS30
Experience the robust flavors of Rome with this classic pasta dish. Crisp pancetta, sweet onions, and a touch of fiery red pepper flakes meld with the acidity of crushed tomatoes and a splash of dry white wine to create a deeply satisfying sauce that clings perfectly to al dente spaghetti. A shower of freshly grated Pecorino Romano elevates this simple dish to culinary heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate107 g
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Cholesterol39 mg
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Fiber9 g
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Protein26 g
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Saturated Fat9 g
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Sodium752 mg
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Sugar6 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Render the Pancetta (5 minutes): In a large skillet or Dutch oven over medium heat, render the pancetta until crispy and golden brown. Remove the pancetta with a slotted spoon and set aside, reserving the rendered fat in the pan.
02
Step
3 mins
Sauté the Aromatics (3 minutes): Add the chopped onion to the pan with the rendered pancetta fat and sauté until softened and translucent, about 3 minutes. Stir in the red pepper flakes and cook for another minute until fragrant.
03
Step
20 mins
Build the Sauce (20 minutes): Pour in the crushed tomatoes and white wine. Bring to a simmer, then reduce the heat to low and simmer uncovered for 20 minutes, or until the sauce has thickened slightly and the flavors have melded.
04
Step
9 mins
Cook the Pasta (8-10 minutes): While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
05
Step
5 mins
Combine and Finish (5 minutes): Drain the spaghetti and add it to the skillet with the tomato sauce. Toss well to coat, adding a little of the reserved pasta water if needed to create a creamy emulsion. Stir in the reserved crispy pancetta. Season with salt and freshly ground black pepper to taste.
06
Step
1 mins
Serve (1 minute): Serve immediately, garnished generously with freshly grated Pecorino Romano cheese.
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Keara Lueilwitz
Jun 6, 2025Easy to make and full of flavor. I highly recommend this recipe!
Name Wunsch
May 21, 2025I've made Amatriciana before, but this recipe is by far the best. The instructions were clear and easy to follow.
Allene Moen
May 20, 2025Authentic and delicious! I'll definitely be making this again.
Marcel Johnston
Apr 28, 2025My family loved this dish! I added a little extra red pepper flakes for a spicier kick.
Travis Reynolds
Apr 10, 2025I substituted guanciale for the pancetta and it was amazing! Thanks for the great recipe.
Zechariah Dubuque
Feb 20, 2025This recipe is fantastic! The pancetta was perfectly crispy, and the sauce had just the right amount of spice.
Zoila Kunze
Jan 23, 2025The tip about reserving pasta water is a game-changer! My sauce was so creamy and delicious.