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Spaghetti All’Amatriciana

Spaghetti All'amatriciana recipe image
This authentic Spaghetti All'Amatriciana delivers the bold, savory flavors of Rome in every bite. The dish centers on guanciale (cured pork cheek), which renders its flavorful fat to fry onions and infuse the sauce. Canned tomatoes provide a bright, acidic base, while a splash of dry white wine adds depth without overpowering the delicate pork. The result is a silky, rich sauce that clings perfectly to al dente spaghetti. Finished with a generous dusting of sharp Pecorino Romano, this meal offers a comforting yet sophisticated dining experience. It is an ideal choice for a hearty weeknight dinner or a simple weekend feast that impresses guests with its traditional roots and robust taste profile.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 462.3
Description
This authentic Spaghetti All'Amatriciana delivers the bold, savory flavors of Rome in every bite. The dish centers on guanciale (cured pork cheek), which renders its flavorful fat to fry onions and infuse the sauce. Canned tomatoes provide a bright, acidic base, while a splash of dry white wine adds depth without overpowering the delicate pork. The result is a silky, rich sauce that clings perfectly to al dente spaghetti. Finished with a generous dusting of sharp Pecorino Romano, this meal offers a comforting yet sophisticated dining experience. It is an ideal choice for a hearty weeknight dinner or a simple weekend feast that impresses guests with its traditional roots and robust taste profile.
Ingredients
  • 1/2 ea Medium onion
  • 125 gram Salt pork cheek
  • 400 gram Canned tomatoes
  • 4 tablespoon Olive oil
  • 1/2 cup Dry white wine
  • 1/2 ea Chilli
  • 50 gram Pecorino Romano cheese, grated
  • 1 Salt
  • 500 gram Spaghetti
Directions
  1. 1
    Bring a large pot of generously salted water to a boil.
  2. 2
    Add the spaghetti and cook until al dente according to package instructions.
  3. 3
    Reserve one cup of the pasta cooking water, then drain the pasta.
  4. 4
    Heat olive oil in a large skillet over medium heat.
  5. 5
    Add the salt pork cheek and cook until it begins to brown and render its fat.
  6. 6
    Add the chopped onion and chilli to the skillet.
  7. 7
    Fry the onion until it becomes translucent and soft.
  8. 8
    Pour in the dry white wine and let it simmer for one minute to reduce slightly.
  9. 9
    Add the crushed canned tomatoes and simmer the sauce for 10 minutes, stirring occasionally.
  10. 10
    Add the drained spaghetti directly to the skillet with the sauce.
  11. 11
    Toss the pasta vigorously with tongs, adding reserved pasta water as needed to create a silky consistency.
  12. 12
    Remove from heat and toss with the grated Pecorino Romano cheese.
  13. 13
    Serve immediately, topped with additional grated cheese if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 462.3kcal
% Daily Value *
Total Fat 25.2g39%
Saturated Fat 6.5g33%
Cholesterol 35.9mg12%
Sodium 97567.4mg4066%
Total Carbohydrate 37.5g13%
Dietary Fiber 3.7g15%
Sugars 4.2g
Protein 16.5g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amatriciana, italian, pasta, spaghetti, guanciale, pecorino, tomato, chili, onion, wine, dinner, traditional, roman, savory, comfort food, easy, quick, vegetarian alternative, cheese
Read it online: https://www.chefs-mate.com/recipe/spaghetti-allamatriciana/