share on

Spaghetti alla amatriciana




Guanciale, meat

125 grams

Peeled tomatoes, canned

250 grams


160 grams

Chili pepper

to taste

Pecorino cheese

80 grams


10 grams

Iodized salt

to taste

first courses from Italy - Lazio

Spaghetti alla amatriciana

Spaghetti alla amatriciana

with meat with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti alla amatriciana

A typical recipe of Lazio with a unique taste

Spaghetti alla amatriciana step 1

step 1

In a jump-pasta put the lard and just has melted add the bacon cut into strips and the whole red pepper and let it brown very well.

Spaghetti alla amatriciana step 2

step 2

Add the tomatoes and here are two alternatives: either peeled still removing the seeds and chopped interior or the simple tomato sauce. Season with salt and cook for about ten minutes.

Spaghetti alla amatriciana step 3

step 3

Meanwhile, cook the pasta, drain it and add salt aldente, pour it into the sauce, eliminating the chili, add almost all the cheese, keep aside only a small handful and blow the whole thing.

Spaghetti alla amatriciana step 4

step 4

Serve and sprinkle everything with the remaining cheese previously set aside.

Loading pic