Amatriciana

Name: Amatriciana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Spaghetti; 150g Guanciale, diced; 400g Canned San Marzano Tomatoes, crushed; 100g Pecorino Romano, finely grated; 1 tablespoon Extra Virgin Olive Oil; 1 Small Dried Red Chilli, crumbled (optional); Salt; Freshly Ground Black Pepper

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Serves 4 670 kcal per serving Prep 10 min Cook 20 min

Ingredients

400g Spaghetti
150g Guanciale, diced
400g Canned San Marzano Tomatoes, crushed
100g Pecorino Romano, finely grated
1 tablespoon Extra Virgin Olive Oil
1 Small Dried Red Chilli, crumbled (optional)
Salt
Freshly Ground Black Pepper

Instructions

Bring a large pot of lightly salted water to a boil and cook the spaghetti until al dente.
Reserve about 200ml of the pasta cooking water before draining.
Heat the olive oil in a large frying pan over medium heat.
Add the guanciale and cook for 6–8 minutes until the fat has rendered and the meat is crisp.
Stir in the dried chilli, if using, and cook for 30 seconds.
Add the crushed tomatoes and simmer for 10 minutes until slightly thickened.
Transfer the cooked spaghetti to the sauce and toss well to coat.
Add a splash of the reserved pasta water if needed to loosen the sauce.
Remove from the heat and stir in half of the grated Pecorino Romano.
Serve immediately topped with the remaining Pecorino Romano and freshly ground black pepper.

Tips

Use authentic guanciale (cured pork jowl) rather than bacon for the traditional funky, peppery flavor.
Avoid adding onions or garlic if you want to follow the strict Roman tradition of the town of Amatrice.
Finish cooking the pasta in the sauce with a splash of pasta water to help it cling to the noodles.

Variations

Pancetta Version: If guanciale is unavailable, unsmoked pancetta is the best substitute.
Spicy Kick: Increase the amount of dried red chili flakes for a ‘Diavola’ style heat level.

Storage

The sauce can be stored in the refrigerator for up to 4 days or frozen for 3 months. Reheat slowly on the stove before tossing with fresh pasta.

Serving Suggestions

Toss with Bucatini or Spaghetti and top with a generous dusting of Pecorino Romano cheese.
Serve with a side of crusty Italian bread to mop up the remaining tomato and pork fat sauce.