Spaghetti All'amatriciana

Spaghetti all’Amatriciana is a classic Italian pasta dish that originates from the town of Amatrice in central Italy. Known for its rich, savory flavor, this recipe combines just a few simple ingredients—guanciale (cured pork cheek), tomatoes, Pecorino Romano cheese, and chili flakes—to create a bold and satisfying meal. Traditionally prepared without garlic or onions, this dish showcases the elegance of Roman cooking, where quality ingredients and careful technique shine. Whether you're cooking for a weeknight dinner or a special occasion, Spaghetti all’Amatriciana delivers a true taste of Italy in every bite.

1 medium onion

2 cloves of garlic

1 can (400g / 14 oz) of peeled tomatoes

150g (5 oz) guanciale

100ml (about 1/3 cup) dry white wine

Salt, to taste

Freshly ground black pepper, to taste

Dice the onion, guanciale, and garlic into small cubes

Fry the guanciale in a pan over medium heat until it becomes crispy. Remove the browned guanciale from the pan and set it aside. Use the rendered fat in the pan to sauté the onions until translucent, then add the garlic and cook until fragrant.

Deglaze the sautéed onions and garlic with white wine, then flambé the wine carefully to burn off the alcohol. Once the flames subside, add the peeled canned tomatoes to the pan to begin forming the sauce base.

Season the sauce with salt and freshly ground black pepper to taste. For an authentic touch, you can also add a pinch of red chili flakes for a gentle heat. Return the crispy guanciale to the pan and stir it into the sauce. Let everything simmer together for 10–15 minutes so the flavors can fully develop.

Add the cooked spaghetti to the sauce and toss everything together until the pasta is well coated. Make sure the sauce clings to the noodles evenly for maximum flavor.

Serve the Spaghetti all’Amatriciana hot, topped with a generous sprinkle of grated Pecorino Romano. Enjoy this classic Italian dish with friends or family, and savor every bite!