Spaghetti Amatriciana is a typical dish from Amatrice, a small town in the province of Rieti. The ingredients are few and of quality, a humble dish that was originally prepared without tomatoes. I used fresh San Marzano tomatoes, but you can also use canned tomatoes in the same amount.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
Ingredients
- 11 oz spaghetti
- 14 oz San Marzano tomatoes (fresh or canned)
- 5 oz guanciale
- to taste Pecorino Romano (grated)
Preparation
Put plenty of water in a large pot over medium heat, you will need it to cook the pasta. Meanwhile, in a pan, sauté the guanciale cut into strips for a few minutes. It should first become transparent in the fattier parts, then crispy; be careful not to burn it. Do not add oil, as guanciale is already flavorful and fatty, and oil would alter its taste. Remove it from the pan and place it on a plate.
Wash the San Marzano tomatoes (or use canned tomatoes), remove their skin and seeds, and dice them. Place them in a pan with a little oil (if you like, you can use the one where you sautéed the guanciale for more flavor), and cook them for about 15/20 minutes. Adjust the salt. As soon as the water previously put on the stove boils, add two pinches of coarse salt and the spaghetti.
Add the guanciale to the pan with the tomatoes, and cook for another one or two minutes.
Drain the pasta slightly al dente using a spaghetti spoon, and place it directly in the pan with the sauce, toss them over high heat, and add the grated Pecorino.
Tips/Advice
If you enjoyed Spaghetti Amatriciana, try the other Spaghetti recipes:
