Spaghetti Amatriciana

Spaghetti Amatriciana is a traditional Italian pasta dish that hails from the town of Amatrice, located in the Lazio region of central Italy. Renowned for its bold flavors and simple preparation, this dish has become a favorite among pasta lovers around the world. At its core, Spaghetti Amatriciana features a savory tomato sauce enhanced with guanciale (cured pork cheek), Pecorino Romano cheese, and a touch of chili for heat. The result is a hearty and satisfying meal that embodies the essence of Italian culinary tradition.

Ingredients

To make an authentic Spaghetti Amatriciana, gather the following ingredients:

400 grams (14 ounces) of spaghetti
150 grams (5 ounces) of guanciale, cut into thin strips
400 grams (14 ounces) of canned whole peeled tomatoes
60 grams (2 ounces) of grated Pecorino Romano cheese
1 small red chili or a pinch of red pepper flakes (optional)
2 tablespoons of extra virgin olive oil
Salt, to taste

These ingredients represent the traditional components of Amatriciana. While some variations may include onions or garlic, purists typically avoid them to preserve the original flavor profile.

Preparing the Sauce

Begin by preparing the guanciale. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the guanciale strips. Cook them slowly to render the fat and develop a crisp, golden texture. Stir occasionally to ensure even cooking, and take care not to burn the meat, as this can introduce bitterness into the sauce.

As the guanciale cooks, you’ll notice the fat becoming translucent and slightly bubbling. This process should take about 5 to 7 minutes. If you’re using chili, add it to the pan once the guanciale begins to crisp. This helps release the chili’s heat into the oil, infusing the sauce with a subtle spiciness.

Next, add the canned tomatoes. Crush them gently with your hands or use a spoon to break them up in the pan. Stir the mixture well to combine the tomatoes with the rendered fat and guanciale. Reduce the heat to low and allow the sauce to simmer gently for 15 to 20 minutes. Stir occasionally to prevent sticking and to ensure the sauce thickens evenly.

During this time, the sauce will develop a rich, slightly tangy flavor balanced by the savory depth of the guanciale. Taste it and adjust the seasoning with a bit of salt if necessary. Keep in mind that the Pecorino Romano added later is quite salty, so avoid over-seasoning at this stage.

Cooking the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it is al dente. This typically takes 8 to 10 minutes, depending on the brand and thickness of the pasta.

Once the pasta is cooked, reserve about one cup of the cooking water, then drain the spaghetti. The reserved water contains starch, which can help bind the sauce and pasta together, creating a more cohesive dish.

Combining the Pasta and Sauce

With the pasta drained and the sauce at the perfect consistency, it’s time to combine the two. Add the spaghetti to the skillet with the sauce and toss it thoroughly to coat each strand. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it. Stir continuously to help the sauce cling to the spaghetti.

After mixing the pasta and sauce, sprinkle the grated Pecorino Romano over the top. Continue tossing the pasta until the cheese melts into the sauce, adding creaminess and a salty, tangy bite. This final step brings all the flavors together harmoniously.

Serving Suggestions

Serve Spaghetti Amatriciana immediately while it is hot and fragrant. For an authentic touch, use shallow pasta bowls or plates warmed slightly before serving. Garnish each portion with a bit of extra Pecorino Romano and a light drizzle of olive oil if desired.

This dish pairs beautifully with a crisp white wine such as Frascati or a light-bodied red like Montepulciano d’Abruzzo. A simple green salad dressed with lemon and olive oil makes an excellent side, balancing the richness of the pasta with freshness and acidity.

Tips for Best Results

For the most authentic flavor, choose high-quality ingredients. Guanciale is the traditional cured meat used in Amatriciana, known for its deep, porky flavor and unique texture. If guanciale is unavailable, pancetta can be used as a substitute, though it lacks some of the richness and depth.

Use canned whole peeled tomatoes rather than pre-crushed or diced versions. Crushing the tomatoes by hand offers better control over the sauce’s texture and preserves the natural sweetness of the fruit. San Marzano tomatoes are especially prized in Italian cooking for their low acidity and rich flavor.

When it comes to cheese, Pecorino Romano is essential. Its sharp, salty profile cuts through the richness of the pork fat and complements the acidity of the tomatoes. Grate it fresh for the best flavor and texture.

Common Mistakes to Avoid

One of the most common pitfalls in making Amatriciana is overcooking the guanciale. Cooking it too quickly or at too high a temperature can cause it to burn, resulting in an unpleasant bitterness. Be patient and allow the fat to render slowly for the best outcome.

Another mistake is overloading the sauce with additional ingredients. While it may be tempting to add garlic, onions, or herbs, these can interfere with the delicate balance of flavors. Stick to the classic ingredients to experience the dish as it was originally intended.

Finally, avoid using too much salt during the cooking process. Both the guanciale and Pecorino Romano contribute significant saltiness. Taste each component as you go and adjust sparingly.

Storing and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, place the pasta in a skillet with a splash of water or olive oil to loosen the sauce. Warm it over medium heat, stirring gently until heated through.

While freezing is not typically recommended for pasta dishes with cheese, you can freeze the sauce separately. Allow it to cool completely, then transfer it to a freezer-safe container. When ready to use, thaw in the refrigerator overnight and reheat gently on the stove.

A Taste of Lazio at Home

Spaghetti Amatriciana is more than just a pasta dish—it’s a celebration of Italy’s culinary heritage. With a few high-quality ingredients and careful preparation, you can bring the flavors of Lazio into your own kitchen. Whether you’re cooking for a special occasion or simply craving a comforting meal, this classic recipe offers both simplicity and sophistication in every bite.

By following the traditional method and respecting the integrity of each ingredient, you can create a dish that honors its origins while satisfying modern tastes. With its rich sauce, bold flavors, and hearty character, Spaghetti Amatriciana is sure to become a favorite at your table.

Spaghetti Amatriciana