Pasta all' Amatriciana
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Original Italian recipe of Spaghetti all'Amatriciana.

An ancient and simple traditional pasta dish of Italian cuisine.
Course Pasta
Cuisine Italian
Keyword Pasta all'Amatriciana
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 535kcal
Author Salvo
Cost 15$

Equipment

Ingredients

  • 500 gr. Spaghetti
  • 125 gr Guanciale ( Cured pork cheek )
  • 400 gr. Canned whole peeled San Marzano tomatoes
  • 80 gr Grated Pecorino Romano
  • 50 ml. Dry White Wine
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Red chili pepper or a pinch of chili flakes
  • Salt

Instructions

  • Remove the skin from the guanciale and cut it into slices 1 cm thick, then cut it into strips.
    cutting guanciale for pasta all'amatriciana
  • Crush the tomatoes with your hands or cut them with a knife.
    cutting tomatoes
  • Heat the oil in a pan over medium heat, add the guanciale and the red chili pepper.
  • Fry the guanciale, stirring frequently with a wooden spoon, until the white fat has become transparent and golden and slightly crunchy (about 5-8 minutes).
    browning guanciale
  • Add the white wine and let it evaporate.
  • Add the tomatoes with all their sauce and season with a little salt (consider that the Pecorino cheese is quite salty).
  • Let the sauce cook at medium-low heat for about 15-20 minutes.
  • When the sauce is ready and has become lightly thick, remove the chili and set aside the sauce.
    amatriciana sauce ready
  • Cook the spaghetti in abundant salted water, following the cooking time, indicated on the package ( about 12 minutes ). I recommend using a good quality pasta).
  • Drain the spaghetti al dente and pour them into the pan with the sauce.
  • Stir the pasta in the sauce keeping the pan over low heat.
  • Turn off the heat, continue to stir and add the grated Pecorino cheese in order to bind all the ingredients.
    mixing pasta with sauce
  • The original spaghetti all' Amatriciana is ready, serve immediately, with a sprinkling of more grated Pecorino cheese.

Video

Notes

Remember to use high-quality ingredients, it would be a shame to ruin the dish using low-quality ingredients.