Spaghetti all'Amatriciana
Enjoy a delicious and authentic Spaghetti all'Amatriciana made with crispy guanciale, rich tomato puree, and a hint of hot red pepper. This easy-to-follow recipe delivers bold Italian flavors in just a few simple steps.
Ingredients
- 2 oz Spaghetti
- 1.5 oz Guanciale or Pancetta cut into narrow strips
- 1/3 cup Tomato Passata
- 1 tsp Hot pepper chopped, pepper flakes as substitute
- 2 oz Pecorino Romano grated
Instructions
- Bring a pot of salted water to a boil.
- Add the spaghetti and cook until al dente, according to the package instructions.
- Reserve about 1/4 cup of pasta cooking water, then drain the spaghetti.
- In a skillet, cook the diced guanciale over medium heat until crispy and golden brown, about 5-7 minutes. Stir occasionally.
- Add the tomato puree or passata to the skillet, along with the hot red pepper. Stir to combine.
- Let the sauce simmer for 5-10 minutes, allowing it to thicken slightly. Season with salt to taste.
- Add the cooked spaghetti to the skillet with the sauce.
- Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Plate the spaghetti and sprinkle with grated Pecorino Romano cheese.