Spaghetti All’Amatriciana Recipe

Introduction

Spaghetti All’Amatriciana is a classic Italian pasta dish known for its rich, savory flavors and simple ingredients. Originating from the town of Amatrice, it combines tangy San Marzano tomatoes with crispy pancetta and spicy red pepper for a delightful meal.

Ingredients

• 1 lb (16 oz) spaghetti noodles
• 2 cloves garlic, minced
• 1 tablespoon crushed red pepper
• 2 tablespoons olive oil
• 1 cup pancetta, diced
• 2 large cans San Marzano whole peeled tomatoes
• 4 to 6 fresh basil leaves
• Salt and pepper, to taste
• 1 to 2 cups Pecorino cheese, grated

Instructions

1. Step 1: In a saucepan, heat one tablespoon of olive oil over medium heat. Add the diced pancetta and minced garlic, sautéing until the pancetta is cooked and slightly crispy.
2. Step 2: Fill a large pot with water, add one tablespoon of olive oil and salt, then bring it to a boil. Cook the spaghetti according to the package instructions while preparing the sauce.
3. Step 3: Once the pancetta is browned, add the San Marzano tomatoes by crushing them with your hands directly into the pan. Include the tomato juices along with the crushed red pepper. Bring the sauce to a low boil and add basil leaves, salt, and pepper to taste.
4. Step 4: Drain the pasta, reserving a bit of the pasta water. Transfer the spaghetti to a large bowl and toss it with the sauce, adding the sauce gradually to coat the noodles evenly. Finish by topping with grated Pecorino cheese and serve immediately.

Tips & Variations

• For a milder dish, reduce the amount of crushed red pepper or omit it entirely.
• Use guanciale instead of pancetta for a more authentic flavor.
• Reserve some pasta water to adjust the sauce consistency if it seems too thick.
• Freshly grate Pecorino cheese right before serving for the best taste and texture.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce if needed. For best texture, avoid microwaving as it can make the pasta dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while spaghetti is traditional, you can use bucatini or rigatoni to hold the sauce well and enjoy a slightly different texture.

What can I substitute if I can’t find San Marzano tomatoes?

You can use any high-quality peeled plum tomatoes as a substitute, though San Marzano tomatoes are preferred for their sweetness and low acidity.

Spaghetti All’Amatriciana Recipe

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★★★★★

4.8 from 140 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Spaghetti All’Amatriciana is a traditional Italian pasta dish from the Lazio region, featuring a savory sauce made with pancetta, San Marzano tomatoes, garlic, and crushed red pepper, all tossed with perfectly cooked spaghetti and topped with tangy Pecorino cheese. This hearty and flavorful recipe is perfect for a comforting yet elegant meal.

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Ingredients

Scale 1x2x3x

For the Pasta

• 1 lb (16 oz) spaghetti noodles
• Salt, for pasta water
• 1 tablespoon olive oil (for pasta water)

For the Sauce

• 2 tablespoons olive oil
• 1 cup pancetta, diced
• 2 cloves garlic, minced
• 1 tablespoon crushed red pepper
• 2 large cans San Marzano whole peeled tomatoes (approximately 28 oz each)
• 4 to 6 fresh basil leaves
• Salt and freshly ground black pepper, to taste

For Serving

• 1 to 2 cups Pecorino cheese, grated

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Instructions

1. Cook the Pancetta and Garlic: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and minced garlic, sautéing until the pancetta is cooked through and slightly crispy, about 5-7 minutes.
2. Boil the Pasta: Meanwhile, fill a large pot with water, add a tablespoon of olive oil and salt generously. Bring to a rolling boil and cook the spaghetti according to package instructions until al dente.
3. Prepare the Sauce: Once the pancetta is browned, add the whole San Marzano tomatoes to the saucepan. Crush the tomatoes with your hands as you add them along with their juice. Stir in the crushed red pepper and bring the mixture to a low boil. Add fresh basil leaves, season with salt and freshly ground black pepper, and let simmer gently to combine flavors, about 10 minutes.
4. Combine Pasta and Sauce: Drain the cooked spaghetti, reserving some pasta water. Transfer the pasta to a large bowl and gradually toss with the sauce, adding reserved pasta water as needed to loosen the sauce.
5. Serve: Plate the pasta and generously sprinkle with grated Pecorino cheese. Serve immediately, enjoying the rich, spicy, and cheesy flavors of this classic Italian dish.

Notes

• If pancetta is unavailable, guanciale can be used for a more authentic flavor.
• Adjust the amount of crushed red pepper according to your preferred spice level.
• San Marzano tomatoes are recommended for their sweet and rich flavor, but other high-quality canned tomatoes can be substituted.
• Reserving some pasta water before draining is essential to help the sauce bind well with the pasta.
• For a vegetarian version, omit the pancetta and add sautéed mushrooms or smoked paprika for depth.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Spaghetti, All’Amatriciana, Pancetta, Italian pasta, San Marzano tomatoes, Pecorino cheese, pasta sauce