Amatriciana Pasta
Indulge in the bold flavors of Amatriciana Pasta, a classic Italian dish that perfectly balances simplicity and richness. Made with al dente spaghetti, crispy guanciale (or pancetta), and a savory tomato sauce infused with a hint of heat from red chili flakes, this recipe is a true celebration of authentic Roman cuisine. Topped with freshly grated Pecorino Romano cheese, the creamy finish adds a delightful tanginess that ties the dish together. Ready in just 40 minutes, this comforting pasta is ideal for a quick yet impressive weeknight dinner. Whether you're craving a taste of Italy or looking to elevate your pasta game, Amatriciana Pasta is a must-try recipe for lovers of hearty, flavorful meals.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 150 grams guanciale (or pancetta)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red chili flakes
- 400 grams canned whole peeled tomatoes
- 50 grams Pecorino Romano cheese, grated
- 1 to taste salt
- 1 to taste black pepper
Instructions
Begin by cutting the guanciale into thin strips, approximately 1/4 inch thick.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the guanciale and cook until it becomes golden brown and crispy, about 5-7 minutes.
Meanwhile, crush the canned tomatoes with your hands or using a food processor, leaving small chunks for texture.
Once the guanciale is crispy, add the red chili flakes and let them cook for about 1 minute to infuse the oil with spice.
Pour the crushed tomatoes into the skillet, stirring well to combine. Season lightly with salt and freshly ground black pepper. Allow the sauce to simmer gently for about 15-20 minutes, until it thickens slightly and the flavors meld.
While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
Once the pasta is cooked, reserve about 1/2 cup of pasta water, then drain the pasta.
Add the drained pasta directly into the skillet with the sauce, tossing well to coat every strand. If the sauce appears too thick, gradually add reserved pasta water until the desired consistency is reached.
Remove the skillet from the heat and stir in the grated Pecorino Romano cheese, mixing until the cheese melts into the sauce.
Serve the amatriciana pasta hot, with additional Pecorino Romano cheese sprinkled on top if desired.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 6114 mg | 266% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
