Best 9 Spaghetti Allamatriciana Recipes

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Spaghetti alla Matriciana is a traditional Italian pasta dish that is a true delight to the senses. Originating from the city of Amatrice in the Lazio region of Italy, this delectable dish is a testament to the culinary heritage of the region. It is characterized by its simple yet flavorful combination of guanciale (cured pork cheek), Pecorino Romano cheese, black pepper, and tomatoes. The guanciale lends a rich, smoky flavor to the dish, while the Pecorino Romano provides a salty and nutty touch. The tomatoes add a touch of sweetness and acidity, and the black pepper adds a subtle spiciness. The result is a harmonious blend of flavors and textures that come together to create a truly satisfying meal.

In this article, we present a collection of Spaghetti alla Matriciana recipes that cater to various tastes and preferences. Whether you prefer a classic interpretation of the dish or a more modern twist, you'll find a recipe that suits your palate. From traditional recipes passed down through generations to innovative variations that showcase contemporary culinary techniques, this article offers a comprehensive exploration of this beloved Italian dish. So, gather your ingredients, put on your apron, and embark on a culinary journey to discover the essence of Spaghetti alla Matriciana.

Let's cook with our recipes!

TRADITIONAL SPAGHETTI ALL'AMATRICIANA



Traditional Spaghetti all'Amatriciana image

This classic Roman pasta dish is quick and easy to make with few ingredients. Traditionally, guanciale is used, but I prefer pancetta.

Provided by Aldo

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 pound spaghetti
3 tablespoons extra-virgin olive oil, divided, or more if needed
1 onion, finely chopped
7 ounces pancetta bacon, diced
2 cups passata (crushed tomatoes)
1 tablespoon water, or more as needed
½ teaspoon white sugar
2 tablespoons grated Parmesan cheese
1 pinch red pepper flakes, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until golden brown, about 5 minutes. Add pancetta and cook, stirring occasionally, until crisp, 2 to 3 minutes. Pour in passata, water, and sugar; cook until sauce has thickened, 10 to 15 minutes
  • Drain spaghetti and toss with sauce, remaining olive oil, Parmesan cheese, and red pepper flakes. Season with salt and pepper.

Nutrition Facts : Calories 662.4 calories, Carbohydrate 97.2 g, Cholesterol 19.8 mg, Fat 19.7 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 4.4 g, Sodium 615.7 mg, Sugar 4.8 g

ENZO'S SPAGHETTI ALL'AMATRICIANA



Enzo's Spaghetti all'Amatriciana image

My husband grew up not far from Rome, and this is his version of the famous Roman dish "Amatriciana". It calls for guanciale (cured pork jowl), which can be difficult to find here in the states. While some recipes call for pancetta or bacon to be used in its place, we've found that salt pork is a great alternative as well (see Cook's Note).

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
12 ounces guanciale (cured pork jowl), sliced and cut into 1/2-inch pieces
1 cup diced onion
3 cloves garlic, chopped
¼ teaspoon crushed red pepper flakes
½ cup white wine
1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
1 cup water, divided
1 (6 ounce) can tomato paste
2 (16 ounce) packages spaghetti
1 cup freshly grated Pecorino Romano cheese
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest.
  • Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes.
  • Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined.
  • Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 75.9 g, Cholesterol 43 mg, Fat 31.2 g, Fiber 4.7 g, Protein 19.3 g, SaturatedFat 11.3 g, Sodium 405.3 mg, Sugar 7.2 g

PASTA ALL'AMATRICIANA



Pasta all'Amatriciana image

One of the secrets to perfect Italian pasta is to finish cooking the pasta in the sauce. If you master and understand this dish, you will understand the art of Italian pastas and pasta sauces which is all about putting very simple ingredients together in just the right way. Try using my Fresh Garden Tomato Sauce (see Notes).

Provided by Chef John

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 30m

Yield 2

Number Of Ingredients 8

4 ounces pork cheeks
1 tablespoon olive oil
4 ounces rigatoni pasta
3 tablespoons dry white wine
1 ½ cups fresh tomato sauce
freshly ground black pepper to taste
kosher salt to taste
1 ½ ounces finely grated Pecorino Romano cheese

Steps:

  • Cut guanciale into 1-inch by 1/8-inch strips.
  • Heat olive oil over medium heat in a saucepan. Add guanciale and cook until well browned and fully rendered, 5 to 7 minutes. Turn off the heat and use a slotted spoon to transfer it to a bowl. Leave all fat in the pan.
  • Start pasta: Bring a large pot of generously salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until not quite done, about 10 minutes. You want it undercooked by at least 1 to 1 1/2 minutes.
  • At the same time, add wine to the guanciale fat in the saucepan. Place over medium-high heat and cook for about 1 minute. Stir in tomato sauce and pepper; bring to a simmer.
  • Transfer the almost fully-cooked pasta into the sauce using a slotted spoon; it's okay if some water gets in the sauce. Add guanciale and stir to combine. Season with salt. Cook and stir until pasta absorbs the sauce and finishes cooking, and the sauce thickens up, about 3 minutes. If the sauce gets too thick, add a splash of the pasta water.
  • Turn off the heat and add some of the Pecorino cheese. Stir until melted, then repeat until all cheese has been added.
  • Ladle into 2 bowls and serve.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 52 g, Cholesterol 66.1 mg, Fat 50.9 g, Fiber 4.5 g, Protein 20.6 g, SaturatedFat 18.4 g, Sodium 1254.2 mg, Sugar 9.6 g

SPAGHETTI ALL'AMATRICIANA



Spaghetti all'Amatriciana image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/3 pound pancetta in 1 piece, partially frozen
2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Scant 1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh Italian parsley leaves
1 1/2 tablespoons red wine vinegar
3/4 cup tomato puree
3/4 pound spaghetti or bucatini
Freshly grated Parmesan (recommended: Pecorino Romano)

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Meanwhile, unroll the pancetta. Cut it into 1-inch long chunks, and then slice each chunk thinly across the grain.
  • Heat the olive oil in a large skillet over moderately low heat. Add the pancetta and cook until it renders some of its fat, about 5 minutes. Do not allow it to crisp. Add the onion and cook until soft, about 10 minutes. While the onion is cooking, add the pasta to the boiling water.
  • Add the red pepper flakes and parsley to the onion mixture and cook briefly to release their fragrance. Add the vinegar and simmer briefly until it evaporates, then add the tomato puree and 1/4 cup of the pasta water. Simmer briefly to blend.
  • When the pasta is just shy of al dente, drain it and return it to the warm pot over moderate heat. Add the sauce and cook briefly so the pasta absorbs some of the sauce, then transfer the pasta to a warmed serving bowl and shower with the pecorino. Serve immediately.

SPAGHETTI AMATRICIANA



Spaghetti Amatriciana image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup olive oil
2 ounces guanciale, diced (or good quality bacon or pancetta)
1 red onion, chopped
Kosher salt
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 tablespoons Calabrian chile paste or 1 teaspoon crushed red pepper flakes
1 pound dry spaghetti
2 tablespoons grated Pecorino-Romano, plus more for serving
1 tablespoon unsalted butter

Steps:

  • In a large Dutch oven or heavy-bottomed pot over medium-high heat, and add the oil, guanciale and onions. Sprinkle with salt and caramelize the guanciale, about 5 minutes. Add the garlic and saute until lightly browned, about 2 minutes. Add the crushed tomatoes and Calabrian chile paste, then lower to medium-low heat. Season with a few pinches of salt to taste (keep in mind that the cheese added at the end will add salinity to the final dish). Cook, stirring occasionally to avoid scorching, for about 30 minutes. Remove from the heat and cover to keep warm.
  • In a large pot over high heat, boil well-salted water (salty like the ocean). Add the spaghetti and cook according to the package directions until slightly undercooked (the pasta will continue to cook in the sauce). Add 2 tablespoons pasta water to the sauce. Strain the pasta and add to the sauce. Cook over high heat until the sauce has coated the noodles, about 2 minutes. Remove from the heat, then add to a large bowl and mix in the Pecorino and butter. Divide among individual serving bowls. Garnish each with more grated Pecorino.

SPAGHETTI ALL'AMATRICIANA



Spaghetti All'amatriciana image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces spaghetti
2 tablespoons extra-virgin olive oil
4 thick slices pancetta (about 4 ounces), chopped
1 red onion, diced
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, plus more for topping
2 cups strained tomatoes (such as Pomì)
1 sprig fresh basil
1/3 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pancetta and red onion and cook, stirring occasionally, until the onion is tender, about 10 minutes. Add the garlic and red pepper flakes; cook until the garlic is just softened, about 1 minute. Stir in the tomatoes, basil and 1/4 teaspoon salt. Gently simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
  • Add the pasta to the sauce and toss to coat, gradually adding the reserved cooking water as needed to loosen; discard the basil. Add the parmesan, season with salt and toss again. Top each serving of pasta with more parmesan and red pepper flakes.

Nutrition Facts : Calories 550, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 26 milligrams, Sodium 563 milligrams, Carbohydrate 75 grams, Fiber 6 grams, Protein 20 grams, Sugar 7 grams

SPAGHETTI ALL'AMATRICIANA



Spaghetti All'Amatriciana image

Spaghetti All'Amatriciana is a traditional Italian dish that reminds me of my roots. This amatriciana sauce recipe features guanciale (dried pork cheek). Guanciale can be hard to find, but pancetta or thick-cut bacon are good substitutes. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

12 ounces guanciale or pancetta, thinly sliced
2 medium carrots, peeled, finely chopped
1 large onion, finely chopped
2 tablespoons butter
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 garlic cloves, minced, divided
1 fresh rosemary sprig
1 fresh sage sprig
1/2 cup dry red wine
1 can (28 ounces) whole tomatoes, undrained, crushed
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) uncooked spaghetti
Optional: grated Pecorino Romano cheese and fresh basil

Steps:

  • In a large skillet, cook guanciale over medium heat until crisp, stirring occasionally, 5-8 minutes. Remove with a slotted spoon, drain on paper towels. Add carrots, onion and butter to pan drippings; cook until vegetables are tender, 5-7 minutes. Season with 1/2 teaspoons salt and 1/2 teaspoon pepper. Add half the garlic, rosemary and sage sprigs; cook until fragrant, 2 minutes., Stir in wine; cook until reduced, 2-3 minutes. Add tomatoes; bring to a boil. Reduce heat to low; simmer partially covered until sauce is thickened, stirring occasionally, 30-40 minutes., Remove and discard rosemary and sage sprigs; cool sauce slightly. In batches, add sauce to blender. Cover and process until desired consistency. Return sauce to pan. Stir in half of reserved guanciale, remaining garlic, salt and pepper. Add olive oil and red pepper flakes. Set aside; keep warm., In a large saucepan cook spaghetti according to package directions for al dente. Drain pasta, reserving 1 cup pasta water. Add drained spaghetti to pan with sauce; toss to combine. Add enough reserved pasta water for sauce to reach desired consistency. Garnish with remaining guanciale. If desired, sprinkle with cheese and fresh basil leaves.

Nutrition Facts : Calories 623 calories, Fat 28g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1694mg sodium, Carbohydrate 68g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

PASTA AMATRICIANA



Pasta Amatriciana image

Pasta amatriciana is a traditional Italian dish that features a sauce of guanciale (salt-cured pork jowl), tomato, pecorino romano and chiles. Some variations include onion and white wine. The final product tastes much more complex than the ingredient list would suggest: This simple pantry meal delivers deep flavors, as the bright, tangy tomato base balances the rich pork, and a mix of dried peppers adds layers of subtle heat. Guanciale can be found in Italian specialty shops or online, but pancetta is a good alternative. Bucatini is a thicker pasta with a hollow center that captures the thick sauce, but spaghetti delivers equally tasty results.

Provided by Kay Chun

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
4 ounces guanciale or pancetta, chopped into ¼-inch cubes (3/4 cup)
1 (28-ounce) can whole tomatoes, crushed with your hands in a bowl
1/8 teaspoon black pepper, plus more to taste
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dried bucatini
3/4 cup grated Pecorino Romano cheese, plus more for garnish

Steps:

  • In a large (12-inch) skillet, heat olive oil over medium. Add guanciale and cook, stirring occasionally, until golden, about 5 minutes. To the skillet, add tomatoes, black pepper and red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.
  • Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.
  • Add pasta, tomato sauce and ½ cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.
  • Divide pasta among bowls and garnish with more cheese and black pepper.

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.

Provided by Regina Schrambling

Categories     weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Steps:

  • Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and saute over medium heat for five minutes.
  • Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
  • Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use the best quality tomatoes, pancetta, and cheese you can find.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian. It refers to the ideal cooking stage for pasta, where it is still slightly firm to the bite. This will prevent the pasta from becoming mushy and overcooked.
  • Render the pancetta slowly: This will help to release the fat and flavor of the pancetta. Cook it over low heat until it is crispy and golden brown.
  • Use a large skillet: This will give the pasta plenty of room to cook evenly. A 12-inch skillet is a good size for this recipe.
  • Add the pasta cooking water to the sauce: This will help to create a creamy and flavorful sauce. Add it gradually, and stir constantly to prevent the sauce from curdling.
  • Season the sauce to taste: Add salt, pepper, and chili flakes to taste. You may also want to add a pinch of sugar to balance out the acidity of the tomatoes.

Conclusion:

Spaghetti alla Matriciana is a simple yet delicious dish that is sure to please everyone at the table. It is a classic Italian dish that is perfect for a quick and easy weeknight meal. The combination of salty pancetta, sweet tomatoes, and creamy cheese is irresistible. Try this recipe today and experience the flavors of Rome in your own kitchen!

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