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
Cannelloni
(First courses)
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10 ...
(First courses)
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10 ...
Crema style tortelli
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
Cappellotti with pike fillets and vegetables
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
(First courses)
Smoothed the pike fillets and the creamy and mild cheese and fill a sac a poche. Stretch the pastry for ravioli and catt ...
Tortellini bolognese
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
(First courses)
Start making the dough: knead the flour with 2 eggs and a pinch of salt. Let it rest for 15 minutes. Now proceed with t ...
Carbonara spaghetti
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
