Spaghetti all' Amatriciana

Serves: 4


  • 400g Cucina spaghetti
  • 100g guanciale diced
  •  2 Tbs extra virgin olive oil
  • 1 cup dry white wine
  • 1 small white onion, diced
  • 1 can plum italian tomatoes
  • Salt & freshly ground black pepper
  • Pecorino Romano cheese
  • Chillis if a spicy version is desired


  • Heat the olive oil over medium heat in a saute pan. When the oil is hot, add the pancetta & onion, and saute until the pancetta has become crisp around the edges and the onion is slightly translucent.
  • Increase the heat to high and add the white wine. Boil for a minute or two to let the alcohol evaporate. 
  • Remove the pan from the heat and add the tomatoes to the pan, crushing them with the back of a fork as they go in.
  • Return the pan to the stove, lower the heat and simmer for about twenty minutes, or until the sauce has thickened and most of the has evaporated.
  • Taste for salt and pepper and season as required.
  • Bring a pot with plenty of water to the boil. When the water comes to the boil, add the salt and the pasta and cook for 2-3 minutes.
  • Drain the pasta and pour the sauce over and combine.
  • Garnish with freshly grated Pecorino Romano and enjoy!


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