Ingredients for 4 servings:
400 gr spaghetti
100 gr guanciale (hog jawl) or bacon
350 gr ripe tomatoes
Grated pecorino cheese
Red hot chili pepper
Extra virgin olive oil
Salt
Ready in: about 45 minutes
400 gr spaghetti
100 gr guanciale (hog jawl) or bacon
350 gr ripe tomatoes
Grated pecorino cheese
Red hot chili pepper
Extra virgin olive oil
Salt
Ready in: about 45 minutes
How to prepare the recipe: "Spaghetti amatriciana":
hop the guanciale into very small cubes.
Peel tomatoes and remove seeds and chop.
Put the guanciale in a pan with one red hot chili pepper and half glass of oil; fry slightly. Once the guanciale is well cooked remove from the pan and take aside.
Put tomatoes in the pan; salt, pepper and cook for about 15 minutes; then remove the red hot chili pepper.
In the meantime, boil abundant salted water and cook spaghetti; drain al dente (underdone) and place on a hot serving plate.
Season with the tomatoe gravy, the crispy guanciale little cubes, grated pecorino and serve.
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: easy
Chef's advice
If you like you can use Parmesan instead of Pecorino; you can also substitute spaghetti with bucatini.
The suggested wine is Janare Cru Aglianico Lùcchero (red).
hop the guanciale into very small cubes.
Peel tomatoes and remove seeds and chop.
Put the guanciale in a pan with one red hot chili pepper and half glass of oil; fry slightly. Once the guanciale is well cooked remove from the pan and take aside.
Put tomatoes in the pan; salt, pepper and cook for about 15 minutes; then remove the red hot chili pepper.
In the meantime, boil abundant salted water and cook spaghetti; drain al dente (underdone) and place on a hot serving plate.
Season with the tomatoe gravy, the crispy guanciale little cubes, grated pecorino and serve.
Preparation time: 20 minutes
Cooking time: 25 minutes
Difficulty: easy
Chef's advice
If you like you can use Parmesan instead of Pecorino; you can also substitute spaghetti with bucatini.
The suggested wine is Janare Cru Aglianico Lùcchero (red).
In the picture, Spaghetti amatriciana
Pizzocheri
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
(First courses)
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, ...
Spaghetti amatriciana
(First courses)
hop the guanciale into very small cubes. Peel tomatoes and remove seeds and chop. Put the guanciale in a pan with one ...
(First courses)
hop the guanciale into very small cubes. Peel tomatoes and remove seeds and chop. Put the guanciale in a pan with one ...
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Lasagna
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Lasagna with mushrooms and artichokes
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
