Tested till perfect Spaghetti With Amatriciana Sauce
Spaghetti With Amatriciana Sauce
Photography by Joe Kim/TC Media

Spaghetti With Amatriciana Sauce

Named for the Italian region of Amatrice, where it originates, this simple sauce is at the heart of classic Italian cooking – a few ingredients and delicious results. The recipe calls for guanciale, a salt-cured bacon made from pig's jowl or cheek. Pancetta or, in a pinch, regular bacon can be used instead.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 to 6


  • 4 4tomatotomatoes, (about 2 lb/900 g)
  • 4 oz 4ozthinly sliced guanciale or pancetta
  • 2 2cloves garlic, thinly sliced
  • 1/4 tsp 1/4tsphot pepper flakes
  • 6 6fresh basil leaffresh basil leaves, torn
  • 12 oz 12ozspaghetti
  • 1/3 cup 1/3cupgrated pecorino cheese
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Score X in bottom of each tomato. Blanch in boiling water until skins begin to split, 20 to 30 seconds; cool in cold water. Peel off skins; seed and dice tomatoes. Set aside.

Cut guanciale into narrow strips. In large skillet, cook over medium heat until translucent and fat is rendered, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, for 1 minute.

Stir in tomatoes and three-quarters of the basil; simmer, stirring occasionally, for 10 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Stir tomato mixture into pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with Pecorino cheese and remaining basil.

Nutritional Information Per each of 6 servings: about

cal 316 pro 14g total fat 8g sat. fat 3g
carb 48g dietary fibre 4g sugar 4g chol 24mg
sodium 524mg potassium 348mg

% RDI:

calcium 3 iron 18 vit A 11 vit C 25
folate 58
This recipe is featured on Your monthly meal plan: 30 meals under 500 calories, week three
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