THE RECIPE JOURNAL · Main Course
Enzo's Take on Spaghetti Amatriciana
This classic Italian dish is packed with bold flavors from crispy pancetta and tangy tomato sauce, making it a comforting yet simple meal. Perfect for a quick weeknight dinner that feels special without any fuss.
FROM THE KITCHEN • Enzo's Take on Spaghetti Amatriciana
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Eggy Cheese Toasted Sandwich
Something delicious to watch next.
01
Step 1
Start by heating some olive oil in a large skillet over medium heat. Toss in the guanciale and cook it, stirring often, until it’s nicely browned—this usually takes about 7 minutes. Once it’s done, scoop it out onto a plate but leave a little bit of that tasty fat in the pan; you can pour off the rest.
02
Step 2
Next, add the onion to the skillet and cook it gently, stirring now and then, until it softens—about 5 minutes. Then, throw in the garlic and red pepper flakes and let them cook for just a minute to release their aroma. Return the guanciale to the pan and let everything cook together for another minute or two. Pour in the white wine and let it simmer until it reduces a bit, which should take around 3 minutes.
03
Step 3
Now, stir in the canned tomatoes, breaking them up with your spoon as you go. Use about a third of the water to rinse out the tomato can, swirling it around, and add that to the skillet along with the remaining water and the tomato paste. Bring the sauce to a boil, then lower the heat, cover the pan, and let it simmer gently for about an hour, stirring occasionally.
04
Step 4
While the sauce is simmering, bring a large pot of salted water to a boil and cook the spaghetti until it’s tender but still has a bit of bite—usually 10 to 12 minutes. Before draining, scoop out about half a cup of the pasta water and stir it into the sauce to help everything come together.
05
Step 5
Finally, drain the spaghetti and toss it right into the sauce so every strand gets coated. Serve it up with plenty of Pecorino Romano sprinkled on top and finish with a few fresh basil leaves for a touch of color and flavor. Enjoy!
Why you’ll love it
This dish combines bold, savory flavors with simple ingredients that come together quickly. The smoky guanciale and tangy tomato sauce create a perfect balance that satisfies any pasta craving. It’s a classic recipe that feels both comforting and special.
How to serve
Serve with a generous sprinkle of freshly grated Pecorino Romano cheese and a drizzle of good olive oil. Pair it with a simple green salad or roasted vegetables to balance the richness of the pasta.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to keep the sauce from drying out. Avoid freezing, as the texture of the pasta may change.
