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Spaghetti Amatriciana Traditional

Open recipes

Open recipes

Spaghetti Amatriciana Traditional

25 minutes total

  • Moderate
  • Traditional

If you're looking for a taste of Italy, you can't go wrong with Authentic Amatriciana. This Classic Italian pasta dish is easy to make and always hits the spot. In this recipe, we'll show you how to make traditional Amatriciana that is sure to impress your family and friends.



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Serves 4

1 Box Barilla(R) Spaghetti​
1 ½ cup pork jowl (guanciale) or bacon​
1 Onion, peeled and thinly sliced​
5 Ripe plum tomatoes​
½ cup grated Pecorino Hard sheep cheese​
2 Tbs extra-virgin olive oil​
TIP Crushed red chili pepper to taste​
TIP Salt and black pepper to taste


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs


Step 1

Cut the guanciale or bacon into slices and then into rectangles.​ Add it to a pan over medium heat, along with a very small amount of water.​ Simmer meat so that the fat melts.

  • 320g Barilla spaghetti
  • 150g pork jowl (guanciale) or bacon

Step 2

Prepare the tomatoes by making an X-shaped incision on the bottom​ of each tomato and blanching it in boiling water for 10 to 15 seconds.​ Immediately dip the tomatoes in ice water, then peel them, remove​ the seeds and dice them.

  • 5 ripe tomatoes

Step 3

Remove the guanciale or bacon pieces from the pan and drain them​ thoroughly. Add the oil to the pan and sauté the onions. Add the tomatoes.​ Season with the crushed red chili pepper, salt, and black pepper.

  • 100g onion (peeled and thinly sliced)
  • 50ml extra-virgin olive oil
  • crushed red chili pepper to taste
  • salt and black pepper to taste

Step 4

Return the guanciale or bacon pieces to the pan with the tomato sauce and heat briefly.​

  • Pecorino Romano

Step 5

Cook the spaghetti in a pot of boiling salted water until al dente; drain. Toss​ pasta with the sauce, sprinkle with the Pecorino Romano, and serve hot.​

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.


And there you have it! A simple and delicious recipe for traditional Amatriciana that will transport you to the streets of Italy with every bite. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a staple in your cooking repertoire. So why not give it a try today and experience the authentic taste of Classic Italian Amatriciana?