Authentic Spaghetti all’Amatriciana Recipe with Guanciale and Pecorino

Spaghetti all’Amatriciana
Category: Pasta Dishes
Servings: 4

Ingredients:

Instructions:

1. Start with the Pasta Water:
   Begin by filling a large pot with water for the spaghetti. Place the pot over high heat, allowing the water to come to a boil. Once it reaches a boil, season the water with a pinch of salt and set it aside while you prepare the sauce.

2. Prepare the Guanciale:
   While the water is heating, take the guanciale and remove the skin. Slice the guanciale into thin strips or small cubes, depending on your preference for texture. Guanciale is essential to this dish, as its unique flavor adds richness and depth to the sauce.

3. Cooking the Guanciale:
   Heat a drizzle of extra virgin olive oil in a frying pan over medium heat. Once the oil is hot, add the whole chili pepper to the pan, allowing it to infuse the oil with its spice. Once the oil is fragrant, remove the chili pepper and discard it.

4. Sauté the Guanciale:
   Add the guanciale strips into the pan with the infused olive oil. Cook the guanciale on medium-high heat, allowing it to crisp up and release its flavorful fat. The guanciale should become golden and slightly crispy, which should take about 4-5 minutes.

5. Deglaze with White Wine:
   Once the guanciale has browned to perfection, pour in the white wine, allowing it to evaporate and deglaze the pan, lifting all the flavorful bits that have stuck to the bottom. This adds a delicate acidity to the sauce and balances the richness of the guanciale.

6. Prepare the Tomato Sauce:
   While the guanciale is cooking, add the canned peeled tomatoes to the pan. Crush the tomatoes gently with a spoon to break them up into smaller pieces. Stir everything together and let the sauce simmer for about 10 minutes, allowing the flavors to meld. Add salt to taste.

7. Cook the Spaghetti:
   By now, the water should be at a rolling boil. Add the spaghetti to the water and cook according to the package instructions, typically 9-10 minutes, until the pasta is al dente. Make sure to stir the pasta occasionally to prevent sticking.

8. Combine the Spaghetti with the Sauce:
   Once the spaghetti is cooked, use tongs to transfer it directly from the boiling water into the frying pan with the sauce and guanciale. Toss the pasta gently in the pan, ensuring each strand is coated in the rich sauce. If needed, you can add a small amount of the pasta cooking water to help the sauce adhere to the pasta.

9. Finishing Touches:
   Once the pasta is well-coated, remove the pan from the heat. Sprinkle the grated Pecorino Romano generously over the top and toss the pasta again to incorporate the cheese into the sauce.

10. Serve:
    Serve the Spaghetti all’Amatriciana hot, with extra grated Pecorino on the side for guests to add as they like. This dish is a true celebration of Italian flavors—spicy, savory, and perfectly balanced.

Tips for Success:

• Guanciale vs Pancetta: While pancetta is often used in place of guanciale, the authentic Amatriciana flavor comes from the rich, fatty texture of guanciale. If you can find it, it’s worth the effort.
• Pecorino Romano: Use high-quality Pecorino Romano for the best results. Its sharp, salty flavor complements the richness of the sauce beautifully.
• Adjusting Spice Level: The fresh chili pepper can be adjusted to suit your heat preference. For a milder dish, remove the seeds before adding it to the oil.

This Spaghetti all’Amatriciana recipe, with its rich, smoky guanciale and the sharp bite of Pecorino, captures the essence of Roman cuisine and is perfect for a comforting weeknight dinner or a special occasion. Enjoy!