Servings
Font
Back
Spaghetti Amatriciana
4.9 from 234 votes

Spaghetti Amatriciana

Spaghetti Amatriciana features spaghetti tossed in a sauce of sautéed pancetta or guanciale, chili flakes, tomato, and herbs like oregano and basil. The cooking process develops a savory, slightly spicy sauce enhanced by white wine and optionally finished with grated pecorino cheese. The dish balances rich pork flavor with bright tomato acidity and aromatic herbs, offering a classic Italian pasta experience.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 500 g spaghetti
  • 400 g pancetta or guanciale, cut into cubes, without skin
  • 1 tbsp chili flakes
  • 400 g tomato concassé
  • 150 ml white wine
  • 1/2 tbsp oregano dried
  • 1/2 tbsp basil dried
  • salt
  • black pepper
  • extra virgin olive oil
  • 75 g pecorino cheese (grated; optional - see clarification above)

Instructions

    Cup of Yum
  1. Boil the pasta in plenty of salted water for 2 minutes less than the boiling time indicated on the package.
  2. Strain and keep some of the water in case you need it for your pasta later.
  3. Put 6-7 tablespoons olive oil in a pan and roast the chili flakes and 1-2 minutes. Strain, keep the oil and throw away the chili flakes.
  4. Add the pancetta or guanciale to the pan along with 3 tablespoons of the olive oil we prepared and sauté over medium-low heat until it gets a nice golden color.
  5. Add the wine. Add the tomato concassé, the oregano and basil, season with salt and pepper and simmer until the sauce thickens.
  6. Add the pasta, stir and simmer for a minute, until they are covered by the sauce and serve.
  7. Optional: To finish, sprinkle with grated pecorino cheese. For a lighter version of this recipe, you can skip this step.

Notes