Spaghetti Amatriciana is a traditional Italian dish that features deep flavors, as the guanciale,
Italian salt-cured pork jowl and dried red pepper flakes.
Discover how to cook this gnammy first course at home.
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Spaghetti Amatriciana with “guanciale” Made in Calabria
Category
spaghetti
Servings
4
Prep Time
1 hour
Cook Time
30 minutes
Ingredients
-
1/4 cup olive oil
-
2 ounces guanciale
1 red onion, chopped
2 cloves garlic, minced
salt
-
Tomato sauce “del Casale”
-
2 ts crushed Calabrian chilli red peppers
-
1 pound spaghetti
2 ts grated Pecorino cheese
Directions
In a pot, add the olive oil, the guanciale and the onions.
Sprinkle with some salt and caramelize the guanciale for about 4 minutes.
Add the garlic and saute until lightly browned.
Add the tomato sauce and the crushed Calabrian chilli red peppers, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish).
Cook, stirring occasionally to avoid scorching, for about 30 minutes.
In a pot over, boil well-salted water and add the spaghetti, cook until slightly undercooked.
Add 2 tablespoons pasta water to the sauce.
Strain the pasta and add to the sauce.
Cook over high heat until the sauce has coated the spaghetti.
Remove from the heat and mix in the Pecorino cheese.
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