Your rating
Not rated yet!
Modify
Spaghetti alla Amatriciana
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 1/4 cup of extra virgin olive oil
- 4 ounces of pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (28 ounces) of crushed tomatoes
- 1/2 cup of grated Pecorino Romano cheese
- Salt and black pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook 12 ounces of spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat 1/4 cup of extra virgin olive oil over medium heat. Add 4 ounces of diced pancetta and cook until crispy, about 5 minutes.
- Add 1/2 teaspoon of red pepper flakes, 1 small finely chopped onion, and 2 minced cloves of garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in 1 can (28 ounces) of crushed tomatoes and simmer for 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.
- Serve the spaghetti alla Amatriciana in individual bowls, garnished with 1/2 cup of grated Pecorino Romano cheese. Enjoy!
Spaghetti alla Amatriciana is a classic Italian pasta dish hailing from the town of Amatrice in the Lazio region. This flavorful dish has a rich history dating back to the 18th century, where it was originally made with guanciale (cured pork cheek), pecorino cheese, and tomatoes. The dish has evolved over time, with some variations including the addition of onions or garlic. Renowned chefs like Gennaro Contaldo and Mario Batali have popularized this dish, and it has become a staple in Italian restaurants worldwide. The key to a perfect Spaghetti alla Amatriciana lies in using high-quality guanciale and pecorino cheese, as they impart a unique depth of flavor. For an alternative twist, some chefs substitute guanciale with pancetta for a slightly different taste. Today, the best versions of this dish can be found in authentic Italian trattorias and osterias, particularly in Rome and the Lazio region.
45 min
4
450 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
No-Bake Almond Butter Oatmeal Energy Balls
These no-bake energy balls are a healthy and delicious snack that is easy to make.
15 min
12
150 calories
Miso Glazed Eggplant with Bok Choy
A delicious and healthy Asian-inspired dish featuring miso glazed eggplant and bok choy.
40 min
4 servings
220 calories
Pan-Seared Halibut with Quinoa Pilaf
A delicious and healthy meal featuring pan-seared halibut served with a flavorful quinoa pilaf.
40 min
4
350 calories