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Enzo's Spaghetti all'Amatriciana
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Authentic Italian spaghetti featuring slow-cooked tomato sauce with flavorful guanciale.
Ingredients:
  • 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
  • 0.25 teaspoon crushed red pepper flakes
  • 0.5 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
Instructions:
  • In a large skillet over medium heat, sizzle guanciale in aromatic olive oil until beautifully browned, around 7 minutes. Transfer the flavorful guanciale to a plate, keeping a touch of the luscious fat in the skillet and discarding the excess.
  • Saute the onion in the skillet until softened, for about 5 minutes. Mix in garlic and red pepper flakes and cook for 1 minute. Add back the guanciale and cook for 1 to 2 minutes. Pour white wine into the skillet and simmer until slightly reduced, around 3 minutes.
  • Add canned tomatoes to the skillet, use a spoon to crush whole tomatoes. Rinse the tomato can with 1/3 cup water, then pour into the skillet along with the remaining 2/3 cup water and tomato paste. Bring the sauce to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  • Bring a pot of salted water to a lively boil. Cook the spaghetti until al dente, about 10-12 minutes, then reserve 1/2 cup of pasta water for the sauce. Drain the spaghetti and toss it thoroughly with the sauce until evenly coated.
  • Top each serving with an abundant sprinkle of Pecorino Romano cheese and fresh basil garnish.

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