Amatriciana
Amatriciana is a traditional Italian pasta sauce from Amatrice, a town in Lazio. It was created in the 19th century, inspired by a simple pasta sauce called gricia. At first, the recipe did not include tomatoes; they were added later, when they became more popular in Italian cuisine.
Amatriciana sauce is usually served with spaghetti or similar types of pasta. This dish, which became popular because of its bold, spicy flavours, reflects the rustic, pastoral roots of its region and remains a beloved staple of Italian cuisine.
Serving:
4
Preparation time:
20 min
Calories per person:
Ingredients
Marodi Spaghetti n.5: 400 g
Guanciale: 150 g
Whole canned tomatoes: 500 g
White dry wine: 60 ml
Olive oil: 2 tbsp
Pecorino cheese: 40 g
Preparation instructions:
- Finely dice the guanciale. Heat the olive oil in a deep pan and add the guanciale.
- Fry the guanciale for 2-3 minutes until it turns golden brown.
- Add white wine and continue to simmer for 3-4 minutes or until most of the alcohol has evaporated.
- Add the tomatoes, season to taste (you can skip the salt) and let it simmer.
- If the sauce is too thick, add some more spaghetti water.
- Cook the spaghetti al dente and immediately transfer them into the deep pan with the tomato sauce.
- Mix everything well.
- Serve immediately.
- Before serving, abundantly sprinkle your Spaghetti Amatriciana with grated Pecorino cheese.
Nutritional value:
Carbohydrates: 80.15 g
Proteins: 25.74 g
Fat: 36 g
Other recipes
Show more recipes