Spaghetti all'Amatriciana recipe

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Ingredients

1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil
7 ounces guanciale (cured pork cheek), cut into strips
1 onion, finely chopped
1 fresh red chile pepper, chopped
1 (18 ounce) can whole plum tomatoes, coarsely chopped
3 cups grated pecorino Romano cheese

Nutrition Info

665 calories
carbohydrate: 92.5 g
cholesterol: 17.6 mg
fat: 22.6 g
fiber: 5.5 g
protein: 22 g
saturatedFat: 4.5 g
servingSize: -
sodium: 558.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Heat olive oil in a large skillet over medium heat. Add guanciale, cook and stir until sizzling, about 5 minutes. Add onion and chile pepper, cook and stir until softened, about 10 minutes. Stir in tomatoes, simmer until tomatoes break down into a sauce, about 20 minutes.

  3. Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.

Recipe Yield

4 servings

Recipe Note

Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.

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