Spaghetti Amatriciana
A classic Italian pasta dish made with guanciale, tomatoes, and Pecorino cheese. This recipe is a variation of the traditional Amatriciana sauce, served with spaghetti and topped with Pecorino cheese.
Ingredients
- ●6 oz GuancialeItalian cured pork jowl
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●28 oz Canned TomatoesCanned whole tomatoes
- ●12 oz SpaghettiDried spaghetti
- ●1/2 cup Pecorino CheeseGrated cheese
- ●1/4 tsp Red Pepper FlakesOptional, for some heat
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
- 2
In a large skillet, cook the guanciale over medium heat until crispy. Remove from heat and set aside.
- 3
In the same skillet, add the chopped onion and cook until translucent.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the canned tomatoes, salt, and red pepper flakes (if using). Stir to combine.
- 6
Add the reserved pasta water to the tomato sauce and stir to combine.
- 7
Add the cooked spaghetti to the tomato sauce and toss to combine.
- 8
Return the crispy guanciale to the skillet and toss to combine.
- 9
Serve the spaghetti hot, topped with grated Pecorino cheese.