Mmarco_cucina
Spaghetti all'Amatriciana
Guanciale, San Marzano tomatoes, Pecorino Romano. Rome's other great pasta. Use bucatini if you can find it.
ItalianPastaDinner
223 taste tests1 tweaks
2 tweaks·Latest: Add 50g 'nduja alongside guanciale. No additional chili needed — nduja brings its own heat.
NameLast tweakUpdated
amatriciana
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Amatriciana with 'Nduja
Replace half the guanciale with 'nduja, the spreadable Calabrian pork sausage. The sauce turns orange-red and deeply spicy.
ItalianPastaDinnerPorkSpicy
ingredients.json
4 servings
- 400 gBucatini
- 150 gGuanciale, cut into lardons
- 400 gSan Marzano tomatoes, crushed by hand
- 80 gPecorino Romano, finely grated
- 60 mlDry white wine
- ½ tspDried chili flakes
instructions.md
- 1
Bring a large pot of salted water to boil. Cook bucatini 2 minutes less than package time.
- 2
Render guanciale in a cold dry skillet over medium heat. Let the fat render slowly — about 8 minutes. Remove guanciale with a slotted spoon, leaving fat in pan.
- 3
Add chili flakes to the fat. Add wine and let it sizzle. Add tomatoes. Simmer 15 minutes until slightly thickened. Season with a little salt.
- 4
Return guanciale to sauce. Add drained pasta and a splash of pasta water. Toss over medium heat for 2 minutes.
- 5
Remove from heat. Add half the Pecorino and toss. Serve with remaining Pecorino on top.
⚡macros.jsonper serving · 4 servings
610kcalCalories
24gProtein
78gCarbs
22gFat
4gFiber
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