Amatriciana

Savor the bold flavors of Italy with this classic Amatriciana, featuring al dente spaghetti tossed in a rich tomato sauce, crispy guanciale, and a sprinkle of Pecorino Romano. Ideal for a cozy weeknight dinner or a festive gathering.

• 400 grams spaghetti
• 150 grams guanciale
• 1 cup tomato sauce
• 50 grams Pecorino Romano cheese
• 1 teaspoon red pepper flakes
• to taste salt
• to taste black pepper

Method

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.

2. 2

   While the pasta cooks, cut the guanciale into small strips or cubes.

3. 3

   In a large skillet over medium heat, add the guanciale and cook until it becomes crispy and releases its fat, about 5-7 minutes.

4. 4

   Add the tomato sauce to the skillet with the guanciale, and let it simmer for about 5 minutes, stirring occasionally.

5. 5

   Once the pasta is done, reserve a cup of the pasta cooking water, then drain the spaghetti.

6. 6

   Add the drained spaghetti to the skillet with the sauce, tossing to combine. If the sauce is too thick, add some reserved pasta water to achieve the desired consistency.

7. 7

   Remove from heat and mix in most of the grated Pecorino Romano cheese, reserving some for serving. Season with red pepper flakes, salt, and pepper to taste.

8. 8

   Serve immediately with the remaining Pecorino Romano cheese on top.