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amatriciana sauce original italian recipe
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Spaghetti alla Amatriciana Recipe for Original Italian Sauce

How to make a perfect Amatriciana sauce to dress your spaghetti or your favorite pasta. Follow our guide to have a dish that respects the traditional recipe!
Course First dish
Cuisine Italian, Roman
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Doses for 4 people
Calorie per porzione485kcal
Cost Medium

Other details

  • Difficulty: low

Ingredients

Ingredients for Spaghetti alla Amatriciana

  • 14 oz Spaghetti
  • 3.5 oz Amatrice Pork Jowl
  • 2.6 oz Amatrice Pecorino Cheese
  • 12.3 oz San Marzano Tomato
  • 1 tbsp Olive oil extra virgin
  • 1.7 oz Dry White Wine
  • 1 Chili Pepper
  • to taste Salt
  • to taste Pepper

Instructions

Preparation of ingredients

  • Cut the pork jowl into equal thickness strips. Grate the Pecorino cheese.

Fry the pork jowl

  • Place the sliced pork jowl, a drizzle of olive oil, and the whole chili pepper in a pan.
  • Fry over high heat for a few minutes and deglaze with dry white wine.
  • Remove, drain well, and keep the pork jowl aside, warm.

Preparation and cooking of the sauce

  • Add the remaining tomato to the grease in the pan, cook for 3 minutes over high heat, and season with salt.
  • Remove the chili pepper that has already flavored the sauce. Avoid burning it.
  • Add the still warm pork jowl to the sauce and finish cooking, thickening it.
  • Taste and adjust the salt just before removing the Amatriciana sauce from the heat.

Serving spaghetti all'Amatriciana

  • Combine the "al dente" pasta with the Amatriciana sauce still in the pan (preferably using bronze-drawn spaghetti for a dish like real chefs).
  • Add the grated Pecorino cheese to the pan with the pasta and Amatriciana sauce and mix.
  • Plate the dish, making sure to leave some sauce in the pan for a perfect topping.
  • Add the remaining Amatriciana sauce to the already plated pasta and serve.

Tips

The right ratio between pork jowl and pasta is one quarter: therefore, for 1.1 pounds of pasta, 4.4 ounces of pork jowl should be used and not 3.5 ounces as indicated in the recipe.
The Amatriciana sauce requires the use of spaghetti according to the original recipe, but bucatini and rigatoni are allowed.