Spaghetti All’ Amatriciana Recipe
pasta in a tomato sauce with onion, guanciale and pecorino cheese
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ingredients
Finely chop the onion and cut the guanciale into small strips.
- 2
Cook the Guanciale
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crispy, about 5-7 minutes.
- 3
- 4
Add the Tomatoes
Stir in the canned tomatoes, breaking them up with a spoon. Season with salt and black pepper. Let the sauce simmer for 10-15 minutes.
- 5
Cook the Spaghetti
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 6
Combine Pasta and Sauce
Add the drained spaghetti to the skillet with the sauce. Toss to coat, adding reserved pasta water as necessary to achieve the desired consistency.
- 7
Serve
Plate the spaghetti, and generously sprinkle with grated Pecorino Romano cheese and additional black pepper before serving.
