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spaghetti amatriciana




Extra virgin olive oil

1 spoon

Iodized salt

to taste


to taste

Chili pepper

to taste

White wine

30 mL

Diced peeled tomatoes

160 grams

Pecorino cheese

30 grams

Guanciale, meat

40 grams


180 grams

first courses from Italy - Lazio

spaghetti amatriciana

spaghetti amatriciana

with meat with gluten with lactose high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

spaghetti amatriciana

And an ancient recipe that contemplates the use of very few ingredients but they must be right: a pillow amatriciano and pecorino of Amateur which differs from that of the Romans because it is more delicate and less savory.

spaghetti amatriciana step 1

step 1

First we cut the bacon into strips and let brown on a fairly high heat in a skillet (preferably iron) very warm with the extra virgin olive oil.

spaghetti amatriciana step 2

step 2

When taking color and begins to curl we take one small piece, scoliamo and put aside, the rest sfumiamo with white wine and let evaporate the alcohol for a few seconds.

spaghetti amatriciana step 3

step 3

Add the pepper grinding it at the time.

spaghetti amatriciana step 4

step 4

Add the red pepper, join the pillow in the pan the tomatoes (I used a homemade passed but you can use the tomatoes or fresh tomatoes but sbollentandoli prior to removing the skin)

spaghetti amatriciana step 5

step 5

Cook for a few minutes and season with salt. We do well to thicken the sauce that should be well restricted.

spaghetti amatriciana step 6

step 6

Boil the spaghetti in boiling salted water slightly less than usual and scoliamoli al dente.

spaghetti amatriciana step 7

step 7

Let's put them in the pan with the sauce and let flavor. we remove the pan from the heat and add the cheese and if you need a little 'cooking water from the pasta.

spaghetti amatriciana step 8

step 8

Impiattiamo creating a nest of spaghetti with the help of a spoon and a fork, add on a bit 'of bacon we had put aside (to give more crispness) and a sprinkling of pecorino.

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