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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
