Spaghetti all’Amatriciana

Recipe Picture Spaghetti All Amatriciana served on a nice plate

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Today I show you my Spaghetti all’Amatriciana recipe. The classic of the simple, Italian cuisine comes from the mountain village Amatrice. This village is located in the province of Rieti between Lazio and Abruzzo.

The dish is also known as Bucatini all’Amatriciana. Bucatini are slightly thicker spaghetti with a hollow space. I bring the pasta dish with spaghetti on the table and show you today a vegetarian version of this pasta.

I wish you good luck!

1. Supermarket Shopping List for Spaghetti all’Amatriciana

So that it goes fast here a short overview to the ingredients:

  • Spaghetti or Bucatini (thick spaghetti with cavity)
  • carrots, garlic, parsley, shallots
  • Tomatoes in pieces
  • Dry white wine or Prosecco
  • salt, pepper, sugar, chili
  • Parmesan or Pecorino
  • olive oil

You can find the exact ingredients below in the recipe Spaghetti all’Amatriciana.

Spaghetti all’Amatriciana Italian pasta spaghetti served

Today we cook this spaghetti all’Amatriciana together. I like to conjure up crispy, fried parsley on this pasta – it’s a taste kick… that’s how Italian pasta feeling comes to the table…

2. Prepare Spaghetti all’Amatriciana Step by Step

I prepare the spaghetti all’Amatriciana vegetarian. If you want to add the bacon, you can add bacon strips right at the beginning and sweat with the vegetables. Here are my step-by-step instructions:

Fry the parsley in a pan.

First fry parsley in a pan with some oil.

Fried parsley on kitchen paper

Place the crispy fried parsley on a plate with kitchen paper and season with salt.

Sweat vegetables for Spaghetti all'Amatriciana

Sweat carrot cubes, shallots in slices and garlic in a pan with olive oil and let colour take lightly. If you want to add bacon, now is the time!

Tomato sauce for spaghetti all'Amatriciana close-up

Optionally you can deglaze the sweaty vegetables with a little dry white wine and then add the chunky tomatoes. Finely chop the remaining parsley and add. Season the tomato sauce with salt, pepper, sugar and chilli and season to taste.

Spaghetti cooking in a pot

Cook the spaghetti in boiling salted water. Season the water with salt. The spaghetti water should taste like sea water!

Spaghetti all'Amatriciana anrichten

Cook the spaghetti until al dente, drain and arrange on warm plates. Pour the sauce over the spaghetti and serve decorated with fresh and finely grated Parmesan cheese and fried parsley.

Spaghetti all'Amatriciana mixed in the pan and delicious!

In italy, spaghetti all’Amatriciana is usually served mixed. Be sure to try this dish of Italian cuisine!

3. Recipe Spaghetti all’Amatriciana

Spaghetti all’Amatriciana for gourmets – below is the recipe for easy cooking. Here is a note about bacon: for the original recipe you need “Guanciale”, an air-dried bacon from the pork cheek. An alternative is a breakfast bacon or a fat, air-dried bacon. A Montepulciano d’Abruzzo Cerasuolo DOC, a rosé from the Montepulciano grape, is recommended as a suitable wine. You can also serve a strong white wine or a red wine with this dish.

Recipe Picture Spaghetti All Amatriciana served on a nice plate
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5 from 7 votes
Spaghetti all’ Amatriciana
Recipe for Spaghetti all'Amatriciana with step by step instructions by professional chef Thomas Sixt. Kochwiki as a kitchen story prepared with many chef tips and ideas for a perfect Italian pasta dish. Spaghetti all' Amatriciana now excitingly delicious.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Portions
Calories: 524kcal
Author: Thomas Sixt
Ingredients for the tomato sauce
  • 1 tbsp olive oil
  • 2 pc carrots
  • 2 pc garlic
  • 2 pc shallots You can also use onions, shallots are finer!
  • 50-80 ml dry white wine Optional!
  • 1000 ml chunky tomatoes
  • 1 tsp brown sugar
  • 1 tsp salt
  • 4 pinches pepper
  • 3 pinches Chili
  • 1 tsp Balsamico
  • 500 g Spaghetti they're also gluten-free!
Decoration and taste kick
  • 50 g Parmesan finely grated or planed with a potato peeler
  • 1 bunch parsley for frying and as an addition to the sauce
  • 4 tbsp olive oil to fry the parsley
  • Place a pot with water to boil spaghetti and bring to the boil. To decorate, pluck some of the parsley leaves with a little stem and fry in a pan with olive oil for 2-3 minutes until crispy. Place the crispy parsley on a plate with kitchen crepe and season with salt.
  • Grate the parmesan finely and place in a bowl.
  • Cut the carrots into small cubes, cut the shallots into fine rings, finely dice the garlic and sauté all the vegetables in a pan. The vegetables should take on a little colour. The garlic should get a light light brown roast, this is important for the typical Italian taste! Deglaze with the white wine and bring to the boil briefly. Add the chunky tomatoes. Bring the sauce to the boil and season to taste with salt, pepper, sugar and chilli. Gourmets add some balsamic vinegar to the sauce. Add the rest of the finely chopped PEtersilie to the sauce and let it simmer gently.
  • Season the salted water with salt. The pasta water may taste like sea water. I add some olive oil to the water, so I learned that from an Italian chef! Put the spaghetti or bucatini in the boiling water and cook them al dente according to the instructions on the packet and then pour them off.
  • Arrange the spaghetti all' Amatriciana either white/red or mix the spaghetti directly with the sauce and place on the plate rolled up with a meat fork. Decorate the pasta dish with the finely grated parmesan and fried parsley and serve quickly.

4. Calories (kcal.) Spaghetti all’Amatriciana

Nutrition Facts
Spaghetti all’ Amatriciana
Amount Per Serving
Calories 524 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 18mg6%
Sodium 1369mg60%
Potassium 638mg18%
Carbohydrates 62g21%
Fiber 6g25%
Sugar 9g10%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.

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