Spaghetti All’Amatriciana

Name: Spaghetti All’Amatriciana
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 12 oz. guanciale or thick-cut bacon, cut crosswise into ¼″ strips; 2 tbsp. unsalted butter; 1 sprig fresh rosemary; 1 sprig fresh sage; 4 cloves garlic, finely chopped; 1 large yellow onion, finely chopped; Kosher salt, to taste; 2 carrots, peeled and finely chopped; 1 28-oz. can whole peeled tomatoes, crushed by hand; 2 tbsp. red wine; 2 tbsp. extra-virgin olive oil; Thinly sliced fresh flat-leaf parsley, to garnish; 1 tsp. chile flakes; 1 lb. spaghetti; Finely grated Pecorino Romano, to garnish; 2 tsp. freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

A classic created in the town of Amatrice, in the mountainous area of Lazio, this dish, with its flavorful tomato sauce, has been popular for centuries. Its distinctive ingredients include Pecorino Romano and guanciale (cured pork cheek), for which bacon can be substituted.

Ingredients

12 oz. guanciale or thick-cut bacon, cut crosswise into ¼″ strips
2 tbsp. unsalted butter

Europe
Italy
Amatrice
Main course
Mediterranean
Pasta

Method

Cook guanciale in a 6-qt. saucepan over medium heat until crisp, about 15 minutes. Using a slotted spoon, transfer guanciale to paper towels to drain; set aside. Add butter, carrots, onion, and salt to pan and cook, stirring, until soft, about 6 minutes. Add half of garlic, the r