Spaghetti Amatriciana (Spaghetti with guanciale and tomato)



Spaghetti Amatriciana (Spaghetti with guanciale and tomato)

Regional dishes are often a source of dispute among Italians, whether they are professional chefs or amateur chefs, and spaghetti all'Amatriciana is no exception! Bucatini or spaghetti, bacon or guanciale, garlic or onion... these are the main questions that anyone preparing this recipe for the first time has to face. 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"; tomatoes were added later when they were imported from the Americas and the sauce took on the name Amatriciana. It is therefore to be expected that such an ancient and popular recipe was transformed over time, taking on the many variations that are still discussed today. What we propose here is our version, prepared with local and op quality ingredients. We are convinced that the recipe for Spaghetti Amatriciana (spaghetti with tomato and bacon) does not divide Italy, but rather unites it in the name of the goodness of a dish with a simple soul and a strong character... just like those who created it!

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

Spaghetti 0.7 lb (320 g)
Peeled tomatoes 0.9 lb (400 g)
Guanciale 5 oz (150 g)
Pecorino Romano 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)

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!



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.


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.