Cooking with Manuela: Traditional Italian Pasta all’Amatriciana

Spaghetti all’Amatriciana: classic Italian pasta coated in spicy tomato sauce, flavored with guanciale, fresh basil and pecorino cheese


This post is sponsored by Mutti, but the content and opinions expressed here are my own #KnowBetter #MuttiPartner #ItalyBestTomatoes

Today I present you with the classic. The most loved. The world-famous Italian spaghetti all’Amatriciana.

Just like it was originally made in the Italian town of Amatrice, these spaghetti are coated in a spicy, fresh-tasting tomato sauce, mingled with sautéed guanciale, fresh basil and pecorino cheese. 

Is your fork ready to dig into these perfectly swirled and extra tasty spaghetti all’Amatriciana?!

For this recipe I use my go-to brand Mutti crushed tomatoes to make my sauce.

Mutti tomatoes have a remarkable fresh taste that makes any meal taste its best. As I said many times, selecting high quality products is particularly important when making recipes that require only a few ingredients like this spaghetti all’Amatriciana. After all, your sauce can only be as good as the tomatoes you are using!


Mutti is Italy’s #1 Tomato brand, providing the best tasting tomatoes for more than 120 years. Its products are made with the highest quality vine-ripened 100% Italian tomatoes from the Emilia Romagna region. No preservatives or additives… Just lots of passion and focus on quality and sustainability 


Now, let’s talk pasta for a minute. 

This recipe is quite simple, extra flavorful and ready in no time. 

By the time you bring a large pot of water to a boil and cook the pasta, your sauce will be simmering along, and ready in time.

For this recipe you will traditionally need guanciale (cure pork cheek). If you can’t find guanciale, you could substitute with pancetta, possibly thick sliced so you can cube it or cut it in strips. In case neither are available, I normally opt for salt-cured pork (or bacon… but the smokey flavor of bacon is generally too strong for my taste!). 

Saute’ the onion and guanciale in olive oil. Flavor with two or three peperoncini. If you don’t know peperoncini, they are Italian extra spicy dry hot pepper. 

You only very little peperoncino to make the sauce super hot!

Add the crushed tomatoes and half cup of white wine. Simmer the sauce and toss with the spaghetti when ready al dente.


Add some fresh basil at the end and grated Pecorino cheese. You can substitute with Parmesan cheese if you can’t find pecorino. 

Toss, swirl, serve and enjoy as fast as you can! 

Buon appetito!

PRINTABLE RECIPE CARD: Spaghetti all’Amatriciana

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