Spaghetti All'amatriciana (Spaghetti with a Spicy Tomato Sauce)

Spaghetti All'amatriciana (Spaghetti with a Spicy Tomato Sauce)

  • Preparation 15 min
  • Cooking 20 min
  • Servings 4
  • Nut-free



    • 3/4 lb (375 g) spaghetti
    • 2 onions, chopped
    • 1/4 lb (115 g) smoked prosciutto (speck) or guanciale, finely chopped (see note)
    • 3 tablespoons (45 ml) olive oil
    • 3 cloves garlic, finely chopped
    • 2.1/2 to 1 teaspoon (5 to 5 ml) crushed red pepper flakes
    • 2 cups (500 ml) tomato sauce or tomato purée
    • 1/2 cup (125 ml) chopped parsley
    • 1/2 cup (125 ml) grated Pecorino Romano cheese
    • Salt and pepper


Note from Ricardo

Speck is similar to prosciutto, as it is an Italian ham, but it is smoked. Prosciutto that we buy here is usually raw and salted, while in Italy there is a distinction between prosciutto crudo, raw, and prosciutto cotto, cooked. If you find it whole, have it cut into ½-cm (¼-inch) thick slices, then cut it into small pieces. Otherwise, look for a good Italian prosciutto. Guanciale is made from pork cheek, salted and dried. You can find it in Italian grocery stores.

Personal Note