Pasta Amatriciana

Indulge in the rich and authentic flavors of Pasta Amatriciana, a classic Roman dish that combines simplicity with bold taste. This hearty Italian recipe features al dente spaghetti enveloped in a savory tomato sauce infused with crispy guanciale, aromatic dry white wine, and a hint of heat from red chili flakes. Finished with a generous sprinkling of Pecorino Romano cheese, the dish achieves the perfect balance of salty, tangy, and slightly spicy notes. With just 10 minutes of prep and 25 minutes of cooking, this easy yet elegant pasta recipe is ideal for weeknight dinners or a cozy pasta night. Serve it piping hot with extra cheese and freshly ground black pepper for a burst of traditional Italian flavor in every bite! Perfect for lovers of classic pasta recipes, Pasta Amatriciana is a must-try dish that brings a taste of Rome to your table.

Nutriscore Rating: 55/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 150 grams guanciale
• 400 grams canned whole peeled tomatoes
• 2 tablespoons extra virgin olive oil
• 60 milliliters dry white wine
• 1 teaspoon red chili flakes
• 100 grams Pecorino Romano cheese, grated
• 1 to taste salt
• 1 to taste black pepper, freshly ground

Directions

Step 1

Start by preparing the guanciale. Cut it into thin strips about 1/4 inch (0.6 cm) thick. This will allow it to render down evenly and become crispy.

Step 2

Place a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the guanciale strips. Cook until they are golden and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.

Step 3

When the guanciale is crispy, add the dry white wine to the pan. Stir and cook for 2-3 minutes, letting the wine reduce and absorb the flavors from the guanciale.

Step 4

Meanwhile, crush the canned tomatoes using your hands or a masher to break them into smaller chunks. Add these to the skillet along with the red chili flakes. Stir well and bring to a simmer. Allow the sauce to cook for about 10 minutes, or until it thickens.

Step 5

While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions, generally about 8-10 minutes.

Step 6

Once the pasta is cooked, reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the spaghetti.

Step 7

Add the cooked spaghetti to the skillet with the tomato sauce. Toss everything together over low heat, adding a bit of the reserved pasta water if needed to create a silky sauce that coats the pasta.

Step 8

Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss well to combine and melt the cheese. Adjust seasoning with salt and freshly ground black pepper to taste.

Step 9

Serve the pasta hot, topped with extra grated Pecorino Romano cheese if desired and a sprinkle of black pepper.

Nutrition Facts

Serving size	(1147.5g)

Amount per serving	% Daily Value*
Calories	2408.3

Total Fat 167.7g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat g
Cholesterol 205mg	0%
Sodium 6966.2mg	0%
Total Carbohydrate 149.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 21.0g
Protein 71.7g	0%

Vitamin D 0IU	0%
Calcium 1134.1mg	0%
Iron 11.7mg	0%
Potassium 1461.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 12.0%

Carbs: 25.0%