Spaghetti With Amatriciana Sauce Spaghetti With Amatriciana Sauce

Spaghetti With Amatriciana Sauce Image by: Spaghetti With Amatriciana Sauce Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2013



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 facts Per each of 6 servings: about

  • Fibre 4 g
  • Sodium 524 mg
  • Sugars 4 g
  • Protein 14 g
  • Calories 316.0
  • Total fat 8 g
  • Potassium 348 mg
  • Cholesterol 24 mg
  • Saturated fat 3 g
  • Total carbohydrate 48 g


  • Iron 18.0
  • Folate 58.0
  • Calcium 3.0
  • Vitamin A 11.0
  • Vitamin C 25.0
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Spaghetti With Amatriciana Sauce