Pasta all’ Amatriciana


  • 8 ounces guanciale, pancetta or good bacon, thinly sliced
  • 1 tablespoon virgin olive oil
  • 1 medium onion, minced
  • 6 ripe Roma tomatoes, peeled, seeded, and sliced into thin strips
  • 1 ½ teaspoon hot red pepper flakes
  • Salt to taste
  • 16 ounces dried linguine, spaghetti, or other thin pasta
  • 4 ounces freshly grated Pecorino Romano

Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy and golden. Remove guanciale with a slotted spoon and reserve. Add onion to pan sauté until golden brown.
2. Add tomatoes, pepper flakes and salt; cook about 10 minutes
3. Meanwhile, bring 6 quarts salted water to a boil. Cook spaghetti al dente; drain and add to sauté pan. Add pecorino romano. Toss until pasta is well coated with sauce.
4. Divide pasta among 4 warm pasta bowls. Top with additional grated Pecorino. Serve immediately.

Click here to submit recipe

Leave a Reply