Spaghetti all’amatriciana

This classic Pasta all’Amatriciana recipe is easy to make with 7 traditional ingredients and full of the best rich and savory flavors.

What do you need

580 grams of spaghetti or bucatini, or your favorite pasta

250 grams of guanciale

8 San Marzano tomatoes

40 grams of extra virgin olive oil

6 grams of salt

10 grams of pepper

200 grams of Pecorino Romano cheese

How to proceed

To save some time put immediately the water to boil for the pasta.

Blanch tomatoes for a few seconds, peel, remove seeds, chop them into pieces and keep aside.

Cut guanciale into small stripes.

In a pan put 2 tablespoons of good olive oil and saute guanciale, then add tomatoes and salt. The tomato sauce must become thick, so let it cook for 15 minutes over medium heat.

At this point, you just have to cook pasta al dente, drain a few minutes before it’s ready and finish cooking in the sauce. Keep a ladle of cooking water aside, if the sauce is too dry.

Season with a generous sprinkle of Pecorino cheese and serve your speghetti all’Amatriciana.