How to make Amatriciana, spaghetti with bacon and tomatoes.


  • 1 pound spaghetti
  • 1 large handful coarse salt
  • Olive oil
  • 1/2 cup Guanciale, chopped
  • 1, 28 ounces can whole peeled 'san marzano' tomatoes
  • 1 red onion, sliced
  • 1 wedge Pecorino Romano, freshly grated
  • Fresh basil bunch
  • Whole dried pepperoncini
  • 2 tablespoons cup tomato paste
  • 1/2 cup white wine
  • 1 cup approx pasta water


  1. Bring a pot of water to a roaring boil, and add a large handful of coarse sea salt, cook the spaghetti.
  2. Heat a large saute pan and add a little olive oil, add the sliced guanciale, and render the fat.

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