Classic Spaghetti alla Amatriciana

Pasta • 25 Min • Comfort

A traditional Roman pasta dish made with crispy guanciale, rich tomato sauce, and sharp pecorino cheese. Simple ingredients, bold flavor, and ready in under 30 minutes.

250 g spaghetti

120 g guanciale, diced (or pancetta as substitute)

• 1 can (400 g) crushed or whole peeled tomatoes
• 1/2 tsp chili flakes (optional)
• Salt to taste

• 50 g pecorino romano, finely grated
• Freshly ground black pepper

1. Boil

Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.

2. Cook Guanciale

In a skillet over medium heat, cook guanciale until crispy and golden. Remove excess fat if needed, leaving a thin layer for flavor.

3. Build Sauce

Add chili flakes (optional), then pour in tomatoes. Simmer for 10–12 minutes until slightly thickened.

4. Combine

Add cooked pasta to the sauce. Toss to coat, adding reserved pasta water as needed for consistency.

5. Finish

Remove from heat. Add pecorino cheese and black pepper. Toss well.

• Prep: 5 minutes
• Cook: 20 minutes
• Total: 25 minutes

• Large pot
• Skillet
• Colander
• Tongs

• Guanciale is traditional; pancetta is acceptable
• Avoid garlic or onion (not traditional)
• Do not overcook the sauce—keep it bright and fresh

• Best eaten fresh
• Refrigerate up to 2 days
• Reheat gently with a splash of water

• Authentic Roman flavor
• Minimal ingredients
• Fast and satisfying
• Perfect balance of salty, rich, and tangy

You may also enjoy our Traditional Peruvian Tacu Tacu, try the Fresh Mexican Chicken Burrito, or go for a 7-Ingredient Teriyaki Salmon.