Spaghetti all’amatriciana

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Spaghetti all’amatriciana

Spaghetti all'amatriciana or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce made with pork cheek, pecorino cheese, and tomatoes. It’s origin is from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the best known pasta sauces in Roman and Italian cuisine.

Spaghetti all’amatriciana

By Diandra Pasta Print
Details
Prep time: 5 minutes
Cooking time: 10 minutes
Servings or yield: For 2 people
Difficulty level: Easy
Ingredients
250 g fresh or dried egg spaghetti
150 g pancetta sliced about ½ cm (¼ inch) thick, cut into ½ x ¼ cubes
14 oz. whole canned or jarred tomatoes
¼ de tasse de fromage Pecorino Romano râpé
1/4 cup cooking pasta water
30 ml (2 tablespoon) olive oil
1/4 cup dry white wine
Pepper to your liking

Preparation

Bring a large pot of salted water to boil.

Meanwhile, cut pancetta slices into ½ x ¼ cubes.

In a big wok style pan, heat olive oil over medium heat, add pancetta and cook until crispy but not crunchy. Deglaze with white wine and add tomatoes and continue cooking about 10 minutes to thicken slightly stirring every now and again.

When water is boiling, add paste and cook for about 4 minutes or until al dente.

When paste is ready, drain (keep cooking water) and add pasta to pan with ¼ cup of pasta cooking water. Add pecorino cheese (keep some for service). Mix well.

Serve with extra pecorino cheese and enjoy!

Tips, Tricks + Culinary ideas

Pasta sauce tip To make your sauce more liquid, add a little pasta cooking water.
Substitute Replace pancetta by bacon.

Preparation steps

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1 - Bring a large pot of salted water to boil.

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2 - Cut pancetta slices into ½ x ¼ cubes.

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3 - In a big wok style pan, heat olive oil over medium heat.

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4 - Add pancetta and cook until crispy but not crunchy.

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5 - 5 Deglaze with white wine.

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6 - Add tomatoes and continue cooking about 10 minutes to thicken slightly stirring every now and again.

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7 - When water is boiling, add paste and cook for about 4 minutes or until al dente.

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8 - When paste is ready, drain (keep cooking water) and add to pan with ¼ cup of pasta cooking water.

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9 - Add pecorino cheese (keep some for service).

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10 - Mix well.

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11 - Serve and enjoy!

Pasta