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Spaghetti all'amatriciana




Chili pepper

to taste


to taste

Extra virgin olive oil

to taste

White wine

to taste

Pecorino cheese

70 oz

Diced peeled tomatoes

400 oz

Guanciale, meat

125 oz


500 oz

first courses from Italy - Lazio

Spaghetti all'amatriciana

Spaghetti all'amatriciana

with meat with gluten with lactose 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 all'amatriciana

Recipe rich in flavor and very good!

Spaghetti all'amatriciana step 1

step 1

In an iron frying pan, brown the cocoon's pillow, yellow fat pieces and cut into strips.

Spaghetti all'amatriciana step 2

step 2

When it is slightly golden, remove it from the frying pan and keep it warm. In this way, it is avoided that the pillow becomes too dry and the sauce is overly salty.

Spaghetti all'amatriciana step 3

step 3

In the same pan, add shredded tomatoes with your hands, a lightly pinch of salt and bake with a lively flame to remove the sauce.

Spaghetti all'amatriciana step 4

step 4

Meanwhile, pour the dough into a pot with plenty of salty H2O. At half cooking, add it to the sauce and, helping with the necessary water jars, bring it to baking.

Spaghetti all'amatriciana step 5

step 5

Only at the end, turn off the fire, join the pillow, the pecorino and stuff the pasta. Serve by dusting with the other doggie

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