Spaghetti alla Amatriciana with Guanciale, Tomatoes and Pecorino

Spaghetti alla Amatriciana with guanciale, tomatoes and pecorino cheese. Italian healthy food.
Copyright: timolina

Servings: 4


  • 350g spaghetti, tagliatelle, bucatini or other ribbon pasta
  • 1 can (400g)/0.9 lb peeled Italian or chopped tomatoes
  • 5 oz/150 g guanciale, pancetta or a strong salty bacon if this is not available – all chopped
  • ¾ cup/75 g Pecorino Romano cheese for grating
  • 1 shallot, finely chopped
  • salt and black pepper to taste
  • extra virgin olive oil to taste
  • freshly ground black pepper
  • fresh chili pepper flakes or pieces of chilli
  • ¼ cup/50 g white wine 


  1. Heat oil in a large heavy skillet or frying pan over medium heat.
  2. Add guanciale and sauté until crisp and golden, takes about 4 minutes.
  3. Add pepper flakes and black pepper; stir for 10 seconds.
  4. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.
  5. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
  6. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
  7. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
Visited 25 times, 1 visit(s) today

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.