This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Large Pot
$55 $48 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Wooden Spoon
$7 At Amazon
Colander
$11 At Amazon
Recipe information
Yield
4 Servings
Ingredients
2
4
½
½
¾
2
1
12
¼
Preparation
Step 1
Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
Step 3
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
Nutrition Per Serving
Leave a Review
Reviews (260)
Back to TopMade this today. Followed the recipe to the T. Used pancetta. It’s amazing!!! brought me back to Rome.
Anonymous
LOS ANGELES
10/31/2017
Recipe was fantastic, used pancetta. Sautéed 6 jumbo shrimp with pancetta and removed when pink, added back to sauce 5 minutes before it was done. Excellent !!
Anonymous
North Kingstown rhode island
11/14/2017
I live in Italy and can assure that onion and garlic have nothig to do with the true and traditional Amatriciana. In any case the preparation is correct. Try it without the two intruders and would be perfect
italianlady
Livorno, Tuscany - Italy
11/20/2017
There's too much onion. It cuts the brightness of the tomato. My old Italian recipe calls for a "piece of onion," not 3/4 cup. The 1/2 teaspoon of pepper flakes is also too much, good for an "arrabbiata" but too spicy for "amatriciana." Definitely use guanciale if you're lucky enough to have access to it.
Anonymous
Fayetteville
2/4/2019
This is one of my favorite recipes. I cannot comment on how "authentic" it is, but I will say it is certainly mighty tasty. I follow the recipe ALMOST to a T... before adding tomatoes, I add about 1 cup of white wine, usually Pinot Grigio (since that is what I like) and reduce for a few minutes, then add tomatoes, etc. Also, right at the end, again just because, I add some fresh basil, chiffonade. My guests rave about this recipe and always ask for the recipe. THANKS, Bon Appetit!
AZ
2/19/2019
Sorry, but the recipe is completely wrong. Real amatriciana does not require either garlic or onions, and there is no black pepper, only a bit of hot pepper if wanted. And besides is much easier than this one. After "guanciale" (preferably) is ready you just add a bit dry white wine to it (preferably AFTER previously eliminating the alcohol from it) and let it soak in it a few minutes. After that, remove the guanciale from the pan and put it aside and, in the SAME pan add the peeled tomatoes, previosly broken up by hand and let dry a few minutes to loose the excess water. After about five minutes add the guanciale back into the pan. In the meantime boil the spaghetti and then when ready put them into the pan. Add pecorino cheese and mix. End
Vinam1803
Italy
5/30/2019
onions? garlic? Never!
eetsmakelijk
canada
7/31/2019