Spaghetti all’Amatriciana

A classic Italian pasta dish with tomato, guanciale, Pecorino Romano, and chili.

Ingredients

• 400 g spaghetti
• 150 g guanciale
• 400 g canned peeled tomatoes
• 80 g Pecorino Romano
• 1 small chili pepper
• Salt
• Black pepper

Instructions

1. Cut the guanciale into small strips or cubes.

2. Cook the guanciale in a pan over medium heat until golden and crispy.

3. Remove the guanciale from the pan and keep the rendered fat in the pan.

4. Add the chili pepper and peeled tomatoes to the pan. Cook for 10–15 minutes, breaking up the tomatoes as they soften.

5. Meanwhile, cook the spaghetti in salted boiling water until al dente.

6. Drain the spaghetti and add it directly to the tomato sauce.

7. Add the cooked guanciale and mix everything together.

8. Remove the pan from the heat and stir in the grated Pecorino Romano and black pepper.

9. Serve immediately with extra Pecorino Romano on top.

Tips

• Guanciale gives the most traditional flavor, but pancetta can be used if guanciale is unavailable.
• Add the Pecorino after removing the pan from the heat to keep the sauce smooth.
• Traditional Amatriciana does not include cream.