🍝 Spaghetti all'amatriciana

Name: Spaghetti all'amatriciana
Total time: 25 min
Yield: 4
Cuisine: Italy · Lazio
Ingredients: 320 g spaghetti or bucatini; 150 g guanciale, cut into strips; 400 g peeled tomatoes, crushed; 1 small dried chilli; 60 g pecorino romano, grated; Salt

Origin: Italy · Lazio

578kcal

per serving · 350 g

165kcal

per 100 g

23 gProtein6.5 g / 100 g

21 gFat6 g / 100 g

88 gCarbs25 g / 100 g

Amatriciana is a pasta of crisp guanciale (cured pork cheek), tomato and grated pecorino romano, with a touch of chilli. It has very few ingredients and a lot of flavour: the rendered pork fat carries the sauce. Bucatini are just as traditional as spaghetti.

Diets

Not vegetarianbecause of: guanciale

Not veganbecause of: guanciale, pecorino

Contains porkbecause of: guanciale

Contains glutenbecause of: spaghetti

Contains dairybecause of: pecorino

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

spaghettiguancialetomatopecorinochili pepper

Recipe

4 servings25 min

Ingredients

320 g spaghetti or bucatini
150 g guanciale, cut into strips
400 g peeled tomatoes, crushed
1 small dried chilli
60 g pecorino romano, grated
Salt

Method

Fry the guanciale in a dry pan over medium heat for 6–8 minutes until the fat renders and the edges crisp. Set a few crisp pieces aside.
Add the tomatoes and chilli and simmer for 10 minutes. Salt lightly — guanciale and pecorino are already salty.
Cook the pasta until al dente, then toss it in the sauce with a splash of the cooking water.
Off the heat, stir in the pecorino and top with the reserved guanciale.

How to make it lighter

A 350 g plate is about 580 kcal; a 250 g plate with a green salad is about 410.
Guanciale and pecorino make the dish salty — keep the rest of the day's salt in mind.
Pour off part of the rendered fat before adding the tomatoes.

History

The dish takes its name from Amatrice, a mountain town in Lazio. Shepherds there are often said to have cooked pasta with guanciale and pecorino, a tomato-free version close to today's pasta alla gricia. Tomato joined the recipe later, and the dish became a classic of Roman trattorias. The town's official recipe insists on guanciale and pecorino and leaves out onion and garlic. After the 2016 earthquake, restaurants around the world raised money for Amatrice by serving amatriciana.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →