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italian · weeknight · one-pan

Spaghetti all'Amatriciana

# Guanciale from Eataly is ideal. Pancetta works fine. # Can use passata instead of canned crushed tomatoes — slightly smoother result.

Time
30 min
Serves
2
Effort
Low

Ingredients

  • 200g spaghetti or rigatoni
  • 150g guanciale (or pancetta), cut into lardons
  • 1 can (400g) crushed tomatoes or 400ml passata
  • ¼ cup dry white wine
  • ¼ tsp red pepper flakes
  • Salt and black pepper
  • Pecorino Romano, parmesan, or grana padano, grated — to serve

Method

  1. Cook the guanciale in a cold pan over medium heat, rendering slowly until the fat is translucent and the edges are crispy, ~8 minutes. Remove guanciale with a slotted spoon; leave the fat in the pan.
  2. Add red pepper flakes to the fat. Pour in the wine and let it bubble for 1 minute.
  3. Add the tomatoes. Simmer uncovered over medium-low heat until sauce thickens, ~15 minutes. Return guanciale to the pan.
  4. Meanwhile, cook pasta in well-salted water until 2 minutes shy of al dente. Reserve 1 cup pasta water.
  5. Add pasta to the sauce. Toss over high heat with pasta water as needed until glossy and al dente, ~2 minutes.
  6. Serve with a generous amount of grated cheese and black pepper.