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Spaghetti all’Amatriciana

Spaghetti all'Amatriciana is a beloved Italian pasta dish known for its bold and savory flavors. Originating from the town of Amatrice in central Italy, this classic recipe combines simple ingredients to create a rich and satisfying meal. Let's dive into the world of Spaghetti all'Amatriciana and learn how to make this Italian favorite.
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The Story

Hailing from Italy, specifically the Lazio region, Spaghetti all'Amatriciana is a pasta dish celebrated for its marriage of pancetta, tomatoes, and Pecorino Romano cheese. This recipe serves four and can be prepared in approximately 30 minutes, making it an excellent choice for both weekday dinners and special occasions.


12 ounces (340g) spaghetti
1 tablespoon olive oil
4 ounces (113g) pancetta or guanciale, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 (14-ounce) can of crushed tomatoes
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
1/2 cup grated Pecorino Romano cheese
Fresh parsley, chopped, for garnish (optional)
4 Servings

Prep Time:

0 Hrs 5 Mins

Cook Time:

0 Hrs 25 Mins

Total TIme:

0 Hrs 0 Mins



Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta cooking water. Set the drained pasta aside.


In a large skillet, heat the olive oil over medium heat. Add the diced pancetta (or guanciale) and sauté for about 4-5 minutes until it becomes crispy and slightly browned. Add the finely chopped onion and sauté for another 2-3 minutes until it softens.


Stir in the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.


Pour in the crushed tomatoes and season the sauce with salt and freshly ground black pepper to taste. Allow the sauce to simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.


Toss the cooked and drained spaghetti into the Amatriciana sauce, ensuring it's well coated. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.


Plate the Spaghetti all'Amatriciana on individual plates. Sprinkle each serving with grated Pecorino Romano cheese and garnish with fresh chopped parsley, if desired.

Tips for this recipe

For an authentic touch, use guanciale, a cured pork cheek, instead of pancetta. The subtle differences in flavor and texture will elevate the dish even further. Enjoy the robust flavors of Spaghetti all’Amatriciana, a true Italian classic!

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