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Spaghetti alla Amatriciana — traditional dish from Amatrice, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪24gProtein
🌾68gCarbs
🥑25gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten 🥛 Dairy

Spaghetti alla Amatriciana

How to order / say it
Say it Spaghetti alla Amatriciana — [spah-geh-tee ahl-lah ah-mah-tree-chah-nah]
Order I'd like the spaghetti alla Amatriciana, please.
Locally Vorrei gli spaghetti alla Amatriciana, per favore.
Say locally

A bold pasta dish featuring tomato sauce, guanciale, and Pecorino cheese.

Why try it?

Amatriciana showcases the robust flavors beloved by Romans, highlighting the use of cured pork and sharp cheese to bring depth. It's a testament to Rome's culinary ties with nearby regions.

How it tastes

The dish presents a harmonious balance of tangy tomatoes with the savory, rich guanciale. The Pecorino adds a delightful sharpness, while the pasta absorbs the sauce's intense flavors.

Origin & History — first documented: 1890

Dating back to the late 17th century in the town of Amatrice, the dish became synonymous with Roman cuisine in the 19th century as shepherds introduced it to the capital.

Recipe

Ingredients

  • 🌾 200 g spaghetti
  • 🥩 100 g guanciale
  • 🥕 400 g canned tomatoes
  • 🥛 50 g Pecorino Romano cheese
  • 🧂 to taste red chili flakes
  • 🫒 1 tbsp olive oil

Method

  1. 1 Cook spaghetti in salted boiling water until al dente.
  2. 2 Sauté guanciale in olive oil until crispy, then set aside.
  3. 3 Add tomatoes to the pan, simmer with chili flakes.
  4. 4 Mix with pasta and Pecorino, blending flavors thoroughly.

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All Europe recipes — Italy — Rome — Spaghetti alla Amatriciana
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