Spaghetti all'Amatriciana (Traditional)

Ingredients

• 4 oz Guanciale (Italian cured pork jowl, sliced into thick matchsticks)
• 1.5 oz Pecorino Romano cheese (Freshly grated)
• 1 each Fresno chili (Seeded and finely chopped)
• 8 oz Tomato puree (High‑quality canned puree)
• 8 oz Spaghetti (Dry pasta)
• to taste Kosher salt (For pasta water and final seasoning)
• to taste Freshly ground black pepper (For seasoning)
• 0.5 cup Pasta cooking water (Reserved from boiling pasta)

Instructions

1. Slice and cut guanciale

   Trim off any herb‑crusted exterior, then cut the guanciale into thick matchstick‑like lardons.

   Time: PT5M

2. Grate cheese and prep chili

   Finely grate the Pecorino Romano and seed‑chop the Fresno chili.

   Time: PT3M

3. Boil pasta water

   Fill a large pot with water, add a generous pinch of kosher salt, and bring to a rolling boil.

   Time: PT5M

4. Render guanciale

   Place the cold sauté pan over medium‑low heat, add the guanciale lardons, and cook, stirring occasionally, until the fat renders and the pieces become tender and lightly crisp (about 10 minutes). If they brown too quickly, splash a little water to control the temperature.

   Time: PT10M

   Temperature: medium-low

5. Add tomato puree and chili

   Stir in the 8 oz tomato puree and the chopped Fresno chili. Cook, stirring, for about 10 minutes until the sauce thickens slightly.

   Time: PT10M

   Temperature: medium

6. Cook spaghetti al dente

   Add the 8 oz spaghetti to the boiling salted water and cook for 9 minutes (one minute shy of package directions).

   Time: PT10M

7. Combine pasta with sauce

   Using a slotted spoon, transfer the partially cooked spaghetti directly into the pan with the sauce. Add about ½ cup of reserved pasta water and toss, allowing the pasta to finish cooking in the sauce.

   Time: PT3M

8. Finish sauce with cheese

   Turn off the heat. Sprinkle the grated Pecorino Romano over the pasta and stir vigorously until the cheese melts and the sauce becomes creamy. Add extra pasta water if needed, then season with freshly ground black pepper and, finally, kosher salt to taste.

   Time: PT3M

9. Plate and garnish

   Twirl the pasta into nests using a carving fork, place in shallow bowls, and garnish with a little extra Pecorino, a pinch of salt, and more black pepper.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Guanciale: pancetta, unsmoked bacon
• Instead of Pecorino Romano cheese: Parmigiano‑Reggiano
• Instead of Fresno chili: red jalapeño, bird's eye chili
• Instead of Tomato puree: crushed tomatoes
• Instead of Spaghetti: linguine, fettuccine

Equipment Needed

• Large cold sauté pan
• Large pot for boiling pasta
• Slotted spoon
• Carving fork (or regular fork) (optional)
• Chef's knife
• Cutting board
• Fine grater or microplane
• Measuring cups
• Timer (optional)

Critical Steps — Do Not Skip

• Render the guanciale slowly until tender and crisp.
• Add reserved pasta water to emulsify the sauce.
• Finish the sauce off‑heat with Pecorino Romano to prevent curdling.

Chef Tips from the Video

• Use high‑quality guanciale for authentic flavor; pancetta works but will be milder.
• A splash of water while rendering helps release fat without burning.
• Reserve plenty of starchy pasta water; it is the secret to a glossy, emulsified sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended; pasta may become mushy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Render the guanciale a day ahead and refrigerate; reheat gently before using.
• Grate Pecorino Romano and store in a sealed container.
• Measure out ½ cup of pasta water before adding to the sauce.