Spaghetti Amatriciana
A classic Roman pasta dish made with guanciale, pecorino cheese, and tomato sauce.
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- •150 g Guancialecut into thick slices
- •100 g Pecorino Romano cheesefinely grated
- •400 g Tomato purée
- •200 g Whole canned tomatoescrushed to a rough pulp
- •400 g Spaghettior tonnarelli or bucatini
- •1 Onion(optional)minced
- •1 Red chili pepper(optional)to taste
- 1
Cut guanciale into thick slices and remove outer layer of black pepper.
2 min
- 2
Cook guanciale slices in a pan until crispy outside and succulent inside. Remove and set aside.
5 min
- 3
Add minced onion to the hot guanciale grease and sauté until tender and translucent.
3 min
- 4
Add tomato purée and crushed whole canned tomatoes to the pan.
2 min
- 5
Add red chili pepper to taste.
1 min
- 6
Cook spaghetti 3/4 of the way to al dente in salted water.
8 min
- 7
Combine pasta with sauce in the pan and finish cooking.
3 min
- 8
Add crispy guanciale and pecorino cheese off the heat. Mix well.
2 min
- 9
Plate the pasta and top with reserved guanciale and more pecorino cheese.
1 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza