spaghetti all assassina recipe

Written ByJenny Smyth Posted on
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The Best spaghetti all assassina recipe

I’ve been making spaghetti all’assassina for years, and it’s always a hit with my family. This Italian recipe, which translates to ‘spaghetti of the assassin’ in English, is a classic dish that’s been around for centuries.

The name might seem ominous, but don’t let it scare you off – this recipe is actually a variation of the traditional spaghetti alla carbonara, but with a few tweaks to make it even more delicious. The dish originated in Rome, where it was served as a quick and easy meal for busy chefs and travelers.

It’s made with spaghetti, bacon or pancetta, eggs, parmesan cheese, and black pepper. When I first started making this recipe, I was surprised by how much my kids loved it – they would ask for seconds every time!

Now, I make it regularly for family gatherings and special occasions. Not only is this recipe incredibly tasty, but it’s also relatively healthy compared to other pasta dishes.

The eggs provide protein, while the bacon adds a smoky flavor without adding too much fat. I love how versatile this recipe is – you can serve it as a main course or add some garlic bread on the side for a hearty meal.

My kids also love helping me make this recipe because it’s so simple – they can easily crack the eggs and mix everything together while I cook the pasta. Overall, spaghetti all’assassina is a must-try recipe if you’re looking for something new and exciting to add to your cooking repertoire.

Spaghetti all’Amatriciana

4.6 from 1395 votes

A classic Italian pasta dish originating from Amatrice, featuring a spicy tomato-based sauce with guanciale or pancetta, Pecorino Romano cheese, and red pepper flakes. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Sauce

4 oz guanciale or pancetta, diced
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tsp red pepper flakes, adjust to taste
1 can (28 oz) crushed tomatoes
1 tsp salt
1 tsp black pepper
1/2 cup grated Pecorino Romano cheese, plus more for serving
2 tbsp chopped fresh basil, plus more for garnish

For the Pasta

1 lb spaghetti
salt for pasta water

👨‍🍳Directions

1In a large skillet, cook diced guanciale or pancetta over medium heat until crispy and fat is rendered, about 5-7 minutes.
2Remove guanciale or pancetta from skillet with a slotted spoon and set aside, leaving the fat in the skillet.
3Add olive oil to the skillet with the rendered fat.
4Add chopped onion and cook over medium heat until softened and translucent, about 5 minutes.
5Add minced garlic and red pepper flakes, cook for an additional 1-2 minutes until fragrant.
6Pour in crushed tomatoes, stir well to combine.
7Add salt, black pepper, and bring the sauce to a simmer.
8Reduce heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
9While the sauce is simmering, bring a large pot of salted water to a boil.
10Add spaghetti and cook until al dente, following package instructions.
11Reserve 1 cup of pasta water before draining the spaghetti.
12Once the sauce is ready, stir in the cooked guanciale or pancetta and chopped basil.
13If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
14Taste and adjust seasoning if needed.
15Add the drained spaghetti to the skillet with the sauce, tossing well to coat the pasta evenly.
16If needed, add more pasta water to help coat the spaghetti.
17Sprinkle with grated Pecorino Romano cheese and toss again.
18The cheese should melt slightly and create a creamy sauce.
19Serve the spaghetti all’Amatriciana immediately, garnished with additional chopped basil and grated Pecorino Romano cheese.
20Enjoy your meal.

🔧Equipment

Large skillet
Large pot
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick and easy meal for your family. It’s also an excellent option for those who want to cook something light but satisfying.

One of my favorite things about spaghetti all’assassina is how well it reheats – you can store any leftovers in an airtight container in the fridge for up to three days before reheating it in the microwave or oven. To reheat in the microwave, simply place the pasta in a microwave-safe bowl and cook on high for 20-30 seconds at a time until heated through.

Alternatively, you can reheat it in an oven by placing the pasta on a baking sheet lined with parchment paper and cooking at 350°F (175°C) for about 10-15 minutes until hot and bubbly.

❓ Frequently Asked Questions About Spaghetti all’Amatriciana

Q: What is spaghetti all’assassina?

This Italian recipe is a variation of the traditional spaghetti alla carbonara.

Q: What are the key ingredients in spaghetti all’assassina?

The dish is made with spaghetti, bacon or pancetta, eggs, parmesan cheese, and black pepper.

Q: Can I use different types of cheese in this recipe?

You can substitute parmesan with other hard cheeses like Pecorino or Grana Padano.

Q: How do I prevent the eggs from scrambling when mixing them with the pasta?

To avoid scrambling the eggs, add them gradually while mixing everything together.

Q: Can I add other ingredients to make this recipe more substantial?

Sure – you can add cooked vegetables like cherry tomatoes or mushrooms to make this dish more filling.

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