Spaghetti all'amatriciana

Spaghetti all’amatriciana is a typical dish of Italian cuisine, originating from Abruzzo but known and appreciated all over the world. Here is the recipe:

Ingredients

• 400g of spaghetti
• 250g of guanciale
• 400g of peeled tomatoes
• Pecorino romano cheese, grated (to taste)
• 1 red chili pepper (optional)
• Extra virgin olive oil (as needed)
• Salt (as needed)

Preparation

1. Cut the guanciale into strips or cubes and fry them in a pan with a little extra virgin olive oil until they become crispy.
2. Add the finely chopped red chili pepper if you wish for a spicy kick.
3. Add the peeled tomatoes, previously crushed with a fork, and cook over medium-low heat until the sauce has reduced and thickened.
4. While the sauce cooks, bring a pot of salted water to a boil and cook the spaghetti al dente following the time indicated on the package.
5. Drain the spaghetti and pour them into the pan with the sauce, toss them for a few minutes to flavor them well.
6. Turn off the heat and add plenty of grated pecorino romano, mix to combine everything well.
7. Serve the hot spaghetti all’amatriciana and, if you wish, add more pecorino to taste.

Curiosity

The original recipe calls for the use of guanciale and not pancetta, and pecorino romano cheese, which give the dish its characteristic flavors. Furthermore, unlike other preparations that include onion, in the canonical recipe of amatriciana, onion is not present.