Pixelapproved!

Let’s switch it up today, shall we?

Usually, I’m here talking about what’s in my wardrobe, but today? We’re heading to the kitchen. Because honestly, what’s style without a little substance—and preferably some carbs?

If there’s one dish you could wake me up for at 3 AM, it’s Spaghetti all’Amatriciana. No hesitation, no questions asked. This Roman classic is comfort food at its finest—simple, rustic, and absolutely irresistible when done right.

And no, before you ask, it’s not one of those complicated recipes where you need a culinary degree and a Pinterest-worthy kitchen. You just need a few honest ingredients, a little patience, and the good sense to stay far, far away from jarred tomato sauce.

🍝 Spaghetti all’Amatriciana: The Proper Way

Ingredients (for 2 hungry fashionistas):

• 180–200 g of spaghetti (or bucatini, if you want to be extra authentic)
• 100 g of guanciale (cured pork cheek—pancetta might do in a pinch, but don’t tell Rome I said that)
• 200 g of peeled San Marzano tomatoes (or the best-quality canned tomatoes you can find)
• A splash of dry white wine
• Pecorino Romano cheese, freshly grated—the finer, the better. And don’t skimp! You’ll want lots of it, and you’ll love every bite.
• A pinch of chili flakes (optional but highly encouraged)
• Salt & freshly cracked black pepper

👩‍🍳 How to Work Your Magic

Start with the guanciale: Dice it into strips and toss it into a cold pan. Let it sizzle slowly over medium heat until it’s crispy and golden, and all that glorious fat has rendered. No rushing here—patience is key.

Deglaze, darling: Take the crisp guanciale out of the pan and set it aside. Add a splash of white wine to the pan and let it bubble away until it evaporates and loosens the tasty bits of guanciale stuck to the bottom. This adds a little sparkle to the flavor.

Tomato time: Crush your tomatoes with your hands (it’s therapeutic, trust me) and add them to the pan. Let them simmer for about 10–15 minutes until the sauce thickens slightly. Toss in some chili flakes if you like a bit of a kick.

Meanwhile, pasta! Cook your spaghetti al dente in a big pan of generously salted water. No oil, no shortcuts—just salt and plenty of water, like the pasta gods intended.

Marry the sauce and pasta: Turn off the heat under your sauce pan. Using tongs, lift the spaghetti straight from the boiling water into the sauce. The starchy pasta water—also known as “the tears of the Pasta Gods”—will help the sauce turn silky and creamy, letting all those sweet tomato flavors and that glorious guanciale coat every strand of pasta.

Now for the magic moment: add a few generous handfuls of Pecorino and stir it through the sauce. This is called la mantecazione, and it’s where the love happens. Add a little more pasta water if things need loosening up.

Serve hot: Plate your pasta on your prettiest plates, and finish with the remaining Pecorino and a touch of freshly ground black pepper. Pair it with a glass of crisp white wine and your best company—or, a judgmental cat staring at you from the countertop.

And there you have it: my go-to, never-fail, always-delicious Spaghetti all’Amatriciana. Perfect after a long day of SL shopping, blogging, or simply existing.

Credits:
Head by Lelutka, Camilla
Skin by Lelutka, Camilla
Hair by Doux, Brooklyn
Earrings by Kunglers, Ally
Dress by Thalia Heckroth, Chloe shift dress
Wineglass by Chicchica
Pasta pot on the stove by Dust Bunny

Let me know if you try it—and hey, if your avatar could use a plate of this too… well, who’s judging?