How to make Spaghetti all'Amatriciana

Why cooks start here

Spaghetti all'Amatriciana is cooked the way Lazio cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Spaghetti all'Amatriciana hails from Lazio, a region where the dish is a staple of home cooking, prepared with an ease that Italian family cooks know well. The recipe captures the essence of everyday dining, where olive oil flows freely and salt is measured by instinct rather than spoon. It's a dish that brings the rustic simplicity of Amatrice to the table without ceremony. The taste is a harmonious blend of savory guanciale, the sweetness of San Marzano tomatoes, and the sharpness of Pecorino Romano. Each bite is a perfect balance of flavors, with a gentle heat from red pepper flakes. The spaghetti is dressed generously, embracing the sauce in a marriage of textures and tastes that define this beloved classic.