Spaghetti all'Amatriciana

Spaghetti all'Amatriciana

Spaghetti all'Amatriciana is essentially spaghetti in a spicy tomato sauce with guanciale (pork cheek) or pancetta (pork belly, similar to bacon), but everything just sounds better when you call it by its Italian name.


I stumbled across this recipe while perusing Saveur online, and because I have a weakness for spaghetti in a classic tomato sauce, I was instantly drawn to it. I made a few changes - kicked up the heat a little, added more garlic, and finished with a bit of cream to give the sauce more body. I think it's a winner. Btw, you could also use bucatini pasta (similar to spaghetti, except hollow on the inside like a thin tube), but spaghetti is easy to find and works beautifully.

Serves 4-6

Ingredients:

3 Tablespoons extra-virgin olive oil

4 ounces thinly sliced/shaved pancetta, cut in half (or guanciale)

Fresh cracked pepper, to taste

3 large cloves of garlic, minced

1 small carrot, minced or finely shredded

1/2 medium onion, minced

1 teaspoon crushed red pepper flakes

1 28-ounce can San Marzano peeled tomatoes, including juices, puree in blender or food processor (I used Cento)

Kosher salt, to taste

1 cup grated Pecorino Romano, divided (or Parmigiano Reggiano)

1/4 cup heavy cream (optional)

16 ounces spaghetti (or bucatini)

chopped Italian flat leaf parsley for garnish (optional)

Heat large, deep skillet over medium heat and add oil. Add pancetta and cook until lightly browned on both sides, about 4-6 minutes.

browning pancetta

Add lots of fresh ground black pepper and cook for about a minute longer, until fragrant.

pepper added

Increase heat to medium-high and add garlic, carrots, and onions, and cook until soft, about 4-6 minutes, stirring occasionally.

garlic, carrots, and onion added in

Add chili flakes and cook for 1 more minute.

crushed red pepper added in

Add pureed tomatoes, stir, and reduce to simmer. Continue simmering and stirring  occasionally until sauce thickens and flavors meld, about 25 minutes or longer. This sauce thickens and is more flavorful the longer you simmer. Season with kosher salt to taste.

tomato sauce added in

Stir in 1/2 cup of cheese, and cream and continue simmering while you prepare the spaghetti according to package directions.

cheese already in, cream just added

all mixed together

Drain spaghetti reserving 1/2 cup of the liquid. Add spaghetti and liquid directly to skillet and toss with sauce. Serve with remaining cheese and garnish with parsley.

spaghetti into skillet with sauce, about to toss

Mangiare!