BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

SPAGHETTI ALL'AMATRICIANA INSPIRED BY EAT PRAY LOVE

Picture for Spaghetti all'Amatriciana inspired by Eat Pray Love

1,057,756 views  Bring some love to your dinner table tonight with our recipe(s) for Spaghetti all’Amatrciana. Whether you’ve got 30 minutes or 3 hours, we’ve got the pasta recipe for you!

4 servings

US

original

metric

INGREDIENTS

For the Simple Amatriciana

4 oz guanciale, cut into lardons

8 oz pureed tomatoes

1 fresh red chili

1 tbsp kosher salt + more to taste

8 oz dried spaghetti

1 ½ oz pecorino romano, grated + more to garnish

To taste freshly ground black pepper

For the Fresh Pasta Dough

10 - 12 oz semolina flour + more for dusting

6 oz eggs

As needed water (if applicable)

As needed semolina flour

1 For the Pot Amatriciana

4 oz pancetta, cubed

8 oz crushed tomatoes

½ tsp crushed red chili flakes

12 oz water

8 oz dried spaghetti

1 ½ oz pecorino romano, grated

To taste kosher salt

To taste freshly ground black pepper

For the Babish Amatriciana

4 ripe tomatoes

4 oz guanciale, cut into thin strips

0.5 small yellow onion, chopped

1 clove garlic, minced

1 whole calabrian chili, stem removed + chopped

1 fresh red chili, chopped

1 anchovy, chopped + mashed

60 ml dry white wine

6 oz tomato puree

1 tbsp kosher salt + more to taste

8 oz fresh spaghetti

1 ½ oz pecorino romano, grated

To taste freshly ground black pepper

Extra virgin olive oil

To garnish: basil leaves

DIRECTIONS

1.

For the Simple Amatriciana

1.

Add the guanciale to a large cold skillet. Begin heating the pan over medium-low heat and cook the guanciale until the fat has rendered out, about 8-10 minutes. If the guanciale begins to smoke, add ¼ cup of water to the pan.

4 oz guanciale, cut into lardons

2.

Add the tomatoes and red chili to the skillet. Cook the sauce, while stirring periodically, for 10-12 minutes or until thickened. Optionally, remove the chili before adding the cooked pasta.

8 oz pureed tomatoes

1 fresh red chili

3.

Meanwhile, bring a pot of water to a boil, then season with salt.

1 tbsp kosher salt + more to taste

4.

Add the dried pasta to the boiling and cook for about 1 minute less than the box instructions for al dente pasta. Using tongs, transfer the cooked pasta to the large skillet with the tomato sauce. Reserve the cooking water.

8 oz dried spaghetti

5.

Add about ½ cup of cooking water to the skillet, then stir/toss to combine the sauce with the pasta. Cook the mixture, while stirring, for about 1-2 minutes longer or until the pasta is al dente.

6.

Turn off the heat and stir in the pecorino cheese, adding more cooking water as necessary to thin out the sauce. Season the pasta to taste with salt and pepper. If the cheese doesn’t melt entirely, reheat the sauce over a pot of simmering water.

1 ½ oz pecorino romano, grated + more to garnish

To taste freshly ground black pepper

kosher salt + more to taste

7.

Serve immediately and garnish with more pecorino as desired.

pecorino romano, grated + more to garnish

8.

For the Fresh Pasta Dough

1.

Add 10 ounces of semolina flour to a clean work surface. Form a shallow and wide well in the center of the flour, then add the eggs.

10 - 12 oz semolina flour + more for dusting

6 oz eggs

2.

Using a fork, whisk the eggs in the center of the well until homogenous. Slowly begin to incorporate flour from the exterior walls of the flour well.

3.

Once a pancake batter consistency is reached inside of the well or the sides of the well have collapsed, use a bench scraper to incorporate the remaining flour.

4.

Knead the pasta dough until a homogenous dough forms and no dry spots of flour remain. If the dough is sticky, add another 1-2 ounces of semolina flour.

5.

Working with one portion at a time, feed the pasta dough into a spaghetti extruding feeder; alternatively roll the dough out using the pasta roller, then cut the dough sheet using a spaghetti cutter attachment.

6.

Repeat with the remaining dough. Transfer the extruded/cut pasta to a sheet tray dusted with more semolina flour.

7.

For the One Pot Amatriciana

1.

Add the pancetta to a large cold skillet. Begin heating the skillet over medium-low heat and cook until most of the fat has rendered out of the pancetta, about 4-6 minutes.

4 oz pancetta, cubed

2.

Add the tomatoes and red chili flakes to the skillet, then cook for 10 minutes or until thickened to the point of looking dry.

8 oz crushed tomatoes

½ tsp crushed red chili flakes

3.

Add the water to the skillet and bring to a simmer. Then add the dried spaghetti to the pot and cover.

12 oz water

8 oz dried spaghetti

4.

Cook the pasta 2-3 minutes longer than box instructions for al dente pasta. Make sure to stir the pasta periodically. Add another ¼ cup of water at a time if the mixture becomes too dry.

5.

Once the pasta is al dente, turn off the heat and stir in the pecorino cheese. Season the pasta to taste with salt and pepper, then serve immediately.

1 ½ oz pecorino romano, grated

To taste kosher salt

To taste freshly ground black pepper

6.

For the Babish Amatriciana

1.

Bring a large pot of water to a boil. Meanwhile, cut two shallow cross hatches into the bottom of each tomato. Add the tomatoes to the boiling water and cook for 30 seconds. Using tongs or a metal spider, transfer the par-boiled tomatoes to an ice bath.

4 ripe tomatoes

2.

Once chilled, peel the skin off of the tomatoes, then cut the tomatoes in half. Scrape out the seeds and pulp, then set them aside in a bowl. Dice the remaining tomatoe flesh and place them in a separate bowl. Strain the reserved tomatoe pulp/seeds into the diced tomatoes, then discard the seeds.

3.

Add the guanciale to a large cold skillet. Begin heating the skillet over medium-low heat and cook the guanciale until most of the fat has rendered out, about 8-10 minutes. Using a slotted spoon, remove the cooked guanciale, leaving the rendered fat in the skillet.

4 oz guanciale, cut into thin strips

4.

Add the onion and cook until translucent, 3-5 minutes. Then, add the chopped calabrian chili and cook for 30 seconds to 1 minute or until fragrant.

0.5 small yellow onion, chopped

1 clove garlic, minced

1 whole calabrian chili, stem removed + chopped

5.

Deglaze the pan with the wine and cook for 1 minute or until the alcohol burns off. Make sure to scrape the fond off the bottom of the pan using a wooden spoon or spatula.

60 ml dry white wine

6.

Add the 1 cup of the chopped tomato mixture and the tomato puree to the skillet. Cook the sauce, while stirring periodically, for 10-12 minutes or until thickened.

6 oz tomato puree

7.

Meanwhile, bring a pot of water to a boil, then season with salt.

1 tbsp kosher salt + more to taste

8.

Add the fresh pasta to the boiling and cook until al dente, about 2 minutes. Using tongs, transfer the cooked pasta to the large skillet with the tomato sauce. Reserve the cooking water.

8 oz fresh spaghetti

9.

Add about ½ cup of cooking water to the skillet, then stir/toss to combine the sauce with the pasta.

10.

Turn off the heat and stir in the pecorino cheese, reserved guanciale, and a drizzle of extra virgin olive oil. Season the pasta to taste with salt and pepper.

1 ½ oz pecorino romano, grated

To taste freshly ground black pepper

Extra virgin olive oil

To garnish: basil leaves

11.

Serve immediately and garnish with a sprig of basil leaves.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.