Spaghetti all'Amatriciana | Roman Pasta Classic

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Spaghetti all'Amatriciana | Roman Pasta Classic

Name: Spaghetti all'Amatriciana | Roman Pasta Classic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 350 g spaghetti; 150 g guanciale; 400 g peeled canned tomatoes; 60 g Pecorino; 50 ml white wine; 1 pinch chilli flakes; 1 pinch fine salt; 1 pinch ground black pepper

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25 min

Quick

Gurkerl Küche

Original römische Spaghetti all'Amatriciana mit knusprig gebratenem Guanciale, sonnengereiften Paradeisern und feinem Pecorino Romano. In nur 20 Minuten zubereitet – ein unwiderstehlicher Pasta-Klassiker.

Preparation method

Bring plenty of water to a boil in a large pot and salt it. Cut the guanciale into strips about 5 mm thick. Finely grate the Pecorino.

Place the guanciale strips in a cold pan without extra fat and render slowly over medium heat until golden brown and wonderfully crispy (approx. 7–8 minutes). Remove the crispy meat pieces and set them aside on a plate – leave the aromatic fat in the pan.

Briefly sauté the chilli flakes in the hot rendered fat and deglaze with the white wine. Let the wine simmer for about 1–2 minutes until the alcohol has evaporated. Then lightly crush the peeled canned tomatoes with your hands and add them to the pan. Let the sauce simmer gently over medium heat for about 10–12 minutes.

Chef's tip

Guanciale is cured pork jowl and the heart of traditional Amatriciana – its fat melts silkily and gives the sauce incomparable depth. Fry it slowly so it stays crisp on the outside and tender on the inside.

If there are any leftovers, the pasta will keep in an airtight container in the refrigerator for up to 2 days. To reheat, simply toss briefly in a pan with a splash of water.