Traditional Roman Spaghetti all'Amatriciana

A classic Italian pasta favorite featuring al dente spaghetti tossed in a rich, savory tomato sauce infused with crispy guanciale, spicy fresh chili, white wine, and sharp Pecorino Romano cheese. Simple, bold, and deeply flavorful.

Ingredients

• 1.5 oz (40g) Pecorino Romano cheese (or Parmesan), grated
• Fresh chili pepper(s) to taste, minced
• 1/4 cup (40g) Extra virgin olive oil
• 3.5 oz (100g) Guanciale (or bacon), cut into thin strips
• 1/4 cup (60g) White wine
• 10 oz (300g) Tomato passata
• 12 oz (350g) Spaghetti or similar long pasta
• (Optional) Extra Pecorino Romano or Parmesan for garnish

Directions

1. Grate the Pecorino Romano cheese and set aside.
2. Mince the fresh chili pepper(s) and set aside.
3. Slice the guanciale into thin strips and sauté in extra virgin olive oil with the minced chili peppers over medium-high heat for about 3 minutes until crisp.
4. Deglaze the pan with white wine, turning up the heat to cook off the alcohol completely.
5. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
6. Lower the skillet heat to medium, stir in the tomato passata, season with salt and plenty of freshly ground black pepper, and simmer for about 15 minutes.
7. Drain the pasta, then toss it directly with the hot tomato-guanciale sauce and the grated Pecorino Romano until well coated.
8. Serve immediately with an extra sprinkling of grated cheese on top if desired.