Spaghetti Amatriciana (Spaghetti with guanciale and tomato)

Name: Spaghetti Amatriciana (Spaghetti with guanciale and tomato)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Spaghetti 0.7 lb; Peeled tomatoes 0.9 lb; Guanciale 5 oz; Pecorino Romano PDO cheese for grating ¾ cup; Fine salt to taste; Extra virgin olive oil to taste; Fresh chili pepper 1; White wine ¼ cup

it es br de fr

721

Calories per serving

Energy Kcal 721
Carbohydrates g 69.6
of which sugars g 5.6
Protein g 18.5
Fats g 40.1
of which saturated fat g 13.39
Fiber g 3
Cholesterol mg 57
Sodium mg 702

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

Spaghetti Amatriciana (Spaghetti with guanciale and tomato)

Bring the authentic flavors of Italy to your kitchen with Amatriciana, a timeless pasta recipe that hails from the charming town of Amatrice in Lazio. Known for its robust tomato-based sauce, Amatriciana combines the smoky richness of guanciale, the tangy depth of pecorino Romano cheese, and the comforting warmth of crushed red pepper for a dish that’s as comforting as it is unforgettable.

This beloved Italian classic traces its roots back to the shepherds of Lazio, who relied on simple, shelf-stable ingredients to create hearty meals. Today, Pasta all’Amatriciana is a favorite in Italian homes and restaurants worldwide, often served with bucatini or spaghetti for a satisfying, saucy experience.

Whether you’re looking to recreate a piece of Italian tradition or simply enjoy a bold, flavorful meal, Amatriciana is perfect for any occasion.

It is said that this famous dish, created in Amatrice, was the main meal of its shepherds, but originally it was made without tomatoes and was called "gricia".

If you want to try other classic pasta dishes, staples of Italian cuisine, try also our traditional carbonara, spaghetti carbonara and spaghetti cacio e pepe!

INGREDIENTS: Spaghetti 0.7 lb (320 g); Peeled tomatoes 0.9 lb (400 g); Guanciale 5 oz (150 g); Pecorino Romano PDO cheese ¾ cup (75 g) - for grating; Fine salt to taste; Extra virgin olive oil to taste; Fresh chili pepper 1; White wine ¼ cup (50 g)

Preparation

How to prepare Spaghetti Amatriciana (Spaghetti with guanciale and tomato)

To prepare spaghetti Amatriciana (spaghetti with tomato and bacon), first boil the water to cook the pasta in, then add salt. Prepare the sauce: take the guanciale, remove the pork rind 1 and cut it into slices about 1/4-inch (1 cm) thick 2 then into strips about 1/8-inch (1/2 cm) wide 3.

Heat a drizzle of oil in a pan, preferably a stainless steel skillet, add the whole chili pepper 4 and the guanciale cut into strips 5; brown over low heat for 7-8 minutes until the fat has melted and the meat is crunchy; stir often to prevent it from burning. Once the fat has melted, pour in the white wine 6, turn up the heat and let it evaporate.

Transfer the guanciale to a plate 7 and set aside, pour the peeled tomatoes into the same pan, breaking them up with your hands directly into the cooking liquid 8, continue cooking the sauce for about 10 minutes. As soon as the water boils, pour in the spaghetti 9 and cook them al dente.

Add salt to taste, remove the chili pepper from the sauce 11, add the guanciale strips to the pan 12 and stir to mix.

Once the spaghetti are cooked, drain them and add them directly to the sauce in the pan 13. Sauté the pasta very quickly to mix it well with the sauce. If you like the pasta al dente you can turn off the heat otherwise pour a little of the pasta cooking water to continue cooking. To finish, sprinkle with grated pecorino cheese 14: your spaghetti all'Amatriciana is ready to be served 15!

Storage

Spaghetti Amatriciana (spaghetti with tomato and bacon) can be stored in an airtight container in the refrigerator for up to one day. Freezing it is not recommended.

Tips

If you are passionate about other real recipes for spaghetti Amatriciana, after tasting our version try the other variations using garlic or onion or sweating with water instead of wine... then choose your favorite! For this version we used spaghetti no. 3, but spaghetti no. 5 and spaghettoni will do just fine too. Try it!

Interesting fact

After the terrible earthquake that destroyed the town of Amatrice, as well as nearby towns and villages, in August 2016, many people around the world showed their support, including restaurants, which contributed to the fundraising for the reconstruction by donating money for each dish of Amatriciana ordered, making this recipe a symbol not only of a country, but of an entire struggling population.

For the translation of some texts, artificial intelligence tools may have been used.