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Enzo's Spaghetti all'Amatriciana

My husband grew up not far from Rome, and this is his version of the famous Roman dish "Amatriciana". It calls for guanciale (cured pork jowl), which can be difficult to find here in the states. While some recipes call for pancetta or bacon to be used in its place, we've found that salt pork is a great alternative as well (see Cook's Note).
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 5910.2 kcal

Equipment

  • 1 Large Skillet For sautéing guanciale and simmering the sauce.
  • 1 Large Pot For boiling spaghetti.
  • 1 Slotted Spoon or Tongs For handling guanciale and spaghetti.
  • 1 Cutting Board For preparing guanciale, onion, garlic, and basil.
  • 1 Box Grater For freshly grating Pecorino Romano cheese.

Ingredients
  

Main

  • 2 tablespoons extra virgin olive oil
  • 12 ounces guanciale cured pork jowl, sliced and cut into 1/2-inch pieces
  • 1 cup diced onion
  • 3 cloves garlic chopped
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup white wine
  • 1 28 ounce can whole Italian plum tomatoes (such as San Marzano)
  • 1 cup water divided
  • 1 6 ounce can tomato paste
  • 2 16 ounce packages spaghetti
  • 1 cup freshly grated Pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil leaves

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
  • Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
  • Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
  • Meanwhile, 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, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
  • Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

Notes

1. Guanciale is paramount for authentic flavor; render it slowly to extract maximum fat and crispness. If using salt pork or pancetta, adjust rendering time and fat-to-meat ratio as needed. 2. The starchy pasta water is essential for emulsifying the sauce, creating a glossy, rich coating for the spaghetti. Don't skip this step. 3. Breaking whole San Marzano tomatoes by hand or with a spoon creates a more rustic and flavorful sauce than puréed tomatoes. 4. Finish the spaghetti directly in the sauce, tossing vigorously to ensure every strand is coated and absorbs the deep flavors.