Spaghetti all’Amatriciana
- Makes4-6 servings
- Cook Time40 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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.