Spaghetti Amatriciana Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt (water should taste sea-salty).

Add 400 g spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking.

Before draining, reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta.

While the pasta water heats, prepare the guanciale: pat dry if needed and cut into 1/4–1/2 inch strips.

Heat a large heavy skillet over medium heat. Add the guanciale (no need to add fat initially). Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes.

If the pan becomes dry and the guanciale is crisping too quickly, add 1 tablespoon extra-virgin olive oil to help deglaze and carry flavors. Remove the cooked guanciale with a slotted spoon to a plate, leaving the rendered fat in the skillet.

Add the thinly sliced onion to the hot fat and cook over medium-low heat until soft and translucent, about 6–8 minutes. Add the smashed garlic clove in the last 1–2 minutes to flavor the oil, then discard the garlic clove.

Stir in 1 teaspoon tomato paste (if using) and cook 1 minute to caramelize and deepen flavor.

Pour in 400 g crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Season with 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes if using. Simmer gently, uncovered, for 10–12 minutes to thicken slightly and concentrate flavors.

Taste the sauce; adjust seasoning if needed. Do not add salt or add very little, since guanciale and Pecorino are salty.

Return the reserved crisped guanciale to the sauce and stir to combine, keeping a few pieces aside for finishing, if desired.

Add the drained spaghetti to the skillet with the sauce. Toss over low heat, adding reserved pasta water a little at a time (start with 1/3 cup), until the sauce clings to the pasta and you reach a silky, glossy consistency. You may not need the full cup; use just enough to loosen the sauce so it coats the pasta (about 1/3–3/4 cup).

Remove the skillet from heat. Stir in about 2/3 of the grated Pecorino Romano (reserve the rest for serving). Toss vigorously to emulsify cheese, fat and pasta water into a creamy coating. If mixture seems dry, add another splash of reserved pasta water.

Plate the pasta, sprinkle the remaining Pecorino Romano and the reserved crispy guanciale pieces over the top. Finish with a scattering of chopped fresh parsley if using and an extra grind of black pepper.