Spaghetti all'Amatriciana

• 12 oz spaghetti
• 6 oz pancetta, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 28-oz can crushed tomatoes
• 1/2 tsp red pepper flakes
• 1/4 cup dry white wine (optional)
• 1/4 cup grated Pecorino Romano cheese, plus extra for serving
• 2 tbsp olive oil
• Salt, to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Cook spaghetti in salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy.
3. 3 Add onion and garlic to the skillet; sauté until softened.
4. 4 Stir in crushed tomatoes, red pepper flakes, and white wine if using. Simmer for 15 minutes.
5. 5 Toss cooked spaghetti into sauce, adding reserved pasta water as needed to loosen.
6. 6 Remove from heat, stir in Pecorino Romano, and season with salt to taste.
7. 7 Serve immediately, garnished with fresh parsley and additional cheese.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• For extra heat, increase red pepper flakes.
• Add sautéed spinach for a verdant twist.

Substitutions

• Substitute pancetta with bacon for a smoky alternative.
• Use Parmesan cheese if Pecorino Romano is unavailable.

Pairings

• Crusty bread for sopping up sauce.
• Garlic knots for a carb-loaded treat.

Nutrition

Tips

• For a vegetarian version, substitute pancetta with sautéed mushrooms or omit entirely.
• Use high-quality canned tomatoes for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp white wine like a Pinot Grigio.
• A simple side salad with arugula and lemon vinaigrette complements this dish perfectly.

FAQ