Spaghetti Amatriciana is a traditional dish from Lazio. Some use spaghetti, others use bucatini; I’ve tried both versions but prefer spaghetti. You will also need peeled tomatoes or tomato purée, guanciale, and Pecorino Romano PDO. Chili pepper should be added, but I prefer not to include it as I have a young child at home who loves this dish. It’s one of those dishes that is often debated due to the various variations and interpretations, much like carbonara. Ideally, an iron pan should be used, but unfortunately, I don’t have one. I’m sharing my version of the spaghetti; it may not be the original, but it is certainly very good! If you like pasta dishes, you might also try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for making Spaghetti Amatriciana
- 11 oz spaghetti
- 5 oz guanciale
- cup white wine
- 14 oz tomato purée (or peeled tomatoes)
- to taste Pecorino Romano
- to taste black pepper
Tools
- Pot
- Pan
- Knife
Steps to make Spaghetti Amatriciana
To prepare Spaghetti Amatriciana, first put a pot of salted water on to boil. Meanwhile, take the guanciale, remove the rind, and cut it into slices. Place it in a pan and fry it for about 5 minutes, stirring often, until it becomes crispy.
Once the fat has melted, deglaze the guanciale with white wine by increasing the heat and letting it evaporate. Now set aside the guanciale on a plate. In the same pan with the guanciale fat, add the tomato purée or peeled tomatoes. Cook over medium/low heat for about 10 minutes, adding salt and black pepper to taste. Then, add the guanciale set aside earlier and mix it well with the sauce. Turn off the heat, drain the spaghetti, and add them to the pan. Toss them with the sauce, and finally, off the heat, add the Pecorino Romano, previously grated.
The spaghetti is ready to be served, serve hot! They are delicious!
Storage and Tips
You can store the spaghetti in the refrigerator for up to one day.
I did not use chili pepper, but it should be included in the original recipe.
If you have peeled tomatoes at home, you can use those or tomato purée.
