Spaghetti all'Amatriciana

Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.

• Preparation Time: 20 mins
• Cooking Time: 52 mins
• Total Time: 1 hr 12 mins
• Calories: 665 Calories

Ingredients

• 1 onion, finely chopped
• 1 (16 ounce) package spaghetti
• 1 fresh red chile pepper, chopped
• ¼ cup extra-virgin olive oil
• 7 ounces guanciale (cured pork cheek), cut into strips
• 1 (18 ounce) can whole plum tomatoes, coarsely chopped
• 3 cups grated pecorino Romano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.

Step 3

Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.