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Spaghetti all’Amatriciana

Spaghetti all’Amatriciana

By Hisham Ali HassanFebruary 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    40 minutes

Amatriciana is a minimalist equation of pasta, tomatoes, guanciale and pecorino Romano cheese. In Rome, it’s served with barely any sauce, as we learned from Mario Ive, retired artillery colonel in the Italian army and cookbook author. We prefer the robustness of guanciale, but pancetta also works; if possible, look for fattier pieces. One small can of tomatoes is all that is needed for the perfect balance of fat and acid. We intentionally undercook the pasta; it finishes in the sauce.

Tip

Don’t discard any of the rendered guanciale fat; it’s essential for the dish’s flavor. The fat adds richness while balancing the acidity from the tomatoes and the heat from the pepper flakes.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 4

    ounces guanciale or pancetta, chopped

  • 2

    medium garlic cloves, smashed and peeled

  • ¼

    teaspoon red pepper flakes

  • ½

    cup dry white wine

  • 14½

    ounce can whole peeled tomatoes, crushed by hand

  • Kosher salt and ground black pepper

  • 1

    pound spaghetti

  • Pecorino Romano cheese, finely grated, to serve

Step 1

In a large pot, bring 4 quarts water to a boil. Meanwhile, in a 12-inch skillet over medium, heat the oil until shimmering. Add the guanciale and cook, stirring, until well browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside.

Step 2

Return the skillet to medium and add the garlic; cook, stirring, until light golden brown, 1 to 2 minutes. Add the pepper flakes and cook, stirring, until fragrant, about 30 seconds. Off heat, carefully add the wine. Return the pan to medium-high, and cook, scraping up any browned bits, until the liquid is reduced by half, about 5 minutes. Add the tomatoes with juices and ¼ teaspoon each salt and black pepper. Cook, stirring occasionally, until the sauce is slightly thickened, 3 to 5 minutes; remove and discard the garlic. Set aside off heat until the pasta is ready.

Step 3

While the sauce is cooking, add the pasta and 1 tablespoon salt to the boiling water. Cook, stirring occasionally, until the pasta is just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot.

Step 4

Add the sauce to the pasta and cook over medium-high, tossing to combine, until the pasta is al dente, 3 to 5 minutes; add reserved pasta water as needed so the sauce clings to the noodles. Off heat, toss in the guanciale. Taste and season with salt and black pepper. Serve sprinkled with pecorino.