Recipes Main Dishes Pasta Spaghetti Enzo's Spaghetti all'Amatriciana 5.0 (5) 5 Reviews 4 Photos My husband grew up not far from Rome, and this is his version of the famous Roman dish "Amatriciana". It calls for guanciale (cured pork jowl), which can be difficult to find here in the states. While some recipes call for pancetta or bacon to be used in its place, we've found that salt pork is a great alternative as well (see Cook's Note). Submitted by Kim's Cooking Now Published on October 21, 2019 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 1 hr 20 mins Total Time: 1 hr 35 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 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 ¼ teaspoon crushed red pepper flakes ½ 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 Directions Heat olive oil in a large skillet over medium heat. Add guanciale and cook, stirring frequently until slightly browned, about 7 minutes. Remove guanciale to a plate. Leave a bit of the rendered fat in the skillet and discard the rest. Add onion to the skillet and cook and stir until softened, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute. Return guanciale to the skillet and cook for 1 to 2 minutes. Pour in white wine and cook until wine has reduced slightly, about 3 minutes. Stir in canned tomatoes, breaking up whole tomatoes with a spoon. Pour 1/3 cup water into the tomato can, swirl around to rinse the can, and pour into the skillet with remaining 2/3 cup water and tomato paste. Bring sauce to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 1 hour. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Ladle out about 1/2 cup of the pasta water, add to the sauce in the skillet, and mix well. Drain spaghetti and stir into the sauce until well combined. Sprinkle generous amounts of Pecorino Romano cheese over each serving, and garnish with basil. Cook's Note: You can substitute salted pork for the guanciale, but make sure you pick salted pork that is more "meaty" than fatty. Cut away and discard the rind end of the salted pork. Since salted pork is very salty don't salt the pasta water and don't add any salt to the sauce. Editorial Note: Nutrition data for this recipe includes the full amount of rendered fat from cooking the guanciale. The actual amount of fat consumed will vary. I Made It Print Nutrition Facts (per serving) 671 Calories 31g Fat 76g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 671 % Daily Value * Total Fat 31g 40% Saturated Fat 11g 57% Cholesterol 43mg 14% Sodium 405mg 18% Total Carbohydrate 76g 28% Dietary Fiber 5g 17% Total Sugars 7g Protein 19g 39% Vitamin C 13mg 14% Calcium 185mg 14% Iron 5mg 26% Potassium 619mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.