Spaghetti all’Amatriciana Recipe

Spaghetti all’Amatriciana Recipe

How To Make Spaghetti all’Amatriciana

Spaghetti all’amatriciana is a classic Italian dish with guanciale or cured pork cheek, which you can sub with pancetta, and cheese in tomato sauce.

Preparation: 20 minutes
Cooking: 52 minutes
Total: 1 hour 12 minutes



  • 16ozspaghetti
  • ¼cupextra-virgin olive oil
  • 7ozguanciale,cured pork cheek, cut into strips
  • 1onion,finely chopped
  • 1fresh red chile pepper,chopped
  • 18ozwhole plum tomatoes,(1 can), coarsely chopped
  • 3cupspecorino Romano cheese,grated


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 12 minutes, stirring occasionally, until tender yet firm to the bite. Drain.

  2. Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir for about 5 minutes or until sizzling. Add onion and chile pepper; cook and stir for about 10 minutes, until softened.

  3. Stir in tomatoes; simmer for about 20 minutes or until tomatoes break down into a sauce.

  4. Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.


  • Calories: 1170.02kcal
  • Fat: 61.91g
  • Saturated Fat: 25.77g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 26.50g
  • Polyunsaturated Fat: 5.99g
  • Carbohydrates: 97.78g
  • Fiber: 5.86g
  • Sugar: 9.52g
  • Protein: 54.21g
  • Cholesterol: 135.70mg
  • Sodium: 1762.81mg
  • Calcium: 1101.31mg
  • Potassium: 820.58mg
  • Iron: 3.04mg
  • Vitamin A: 159.48µg
  • Vitamin C: 35.96mg
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