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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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Stir in tomatoes; simmer for about 20 minutes or until tomatoes break down into a sauce.
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Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
Nutrition
- 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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