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; 1 sprig fresh rosemary; 1 sprig fresh sage; 1 large yellow onion, finely chopped; 2 tsp. freshly ground black pepper; Thinly sliced fresh flat-leaf parsley, to garnish; 2 tbsp. extra-virgin olive oil; Kosher salt, to taste; 4 cloves garlic, finely chopped; Finely grated Pecorino Romano, to garnish; 2 carrots, peeled and finely chopped; 2 tbsp. unsalted butter; 1 28-oz. can whole peeled tomatoes, crushed by hand; 1 lb. spaghetti; 2 tbsp. red wine; 1 tsp. chile flakes

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

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