Spaghetti all'Amatriciana

Alla Amatriciana [alla matriˈtʃaːna] is the folk name for a traditional Italian pasta sauce based on salted dried pork bacon, tomatoes and pecorino cheese. It can also be used with other types of pasta, e.g. bucatini.

Cook

Michal

Servings

Ready in

25 min.

Difficulty

medium

Ingredients


Pecorino cheese	0.75 78	oz kcal	20	grams
chilli flakes	1 ??	pinch kcal	1	pinch
dry white wine	6.75 82	tbsp kcal	100	milliliters
ground black pepper	0.25 5	tsp kcal	¼	teaspoon
olive oil	2 264	tbsp kcal	2	tablespoon
onion	2 27	oz kcal	60	grams
parsley leaves	2 14	tbsp kcal	2	tablespoon
pasta - Spaghetti	5 509	oz kcal	140	grams
pork jowl - Guanciale	1 197	oz kcal	30	grams
salt	1 0	tsp kcal	1	teaspoon
tomatoes	7 50	oz kcal	200	grams
water	1.6 0	quart kcal	1.5	litre

Recipe

pasta - Spaghetti 5 oz (140 g) • water 1.6 quart (1500 ml) • salt 1 tsp

Cook spaghetti (as directed) in boiling salted water for about 5 minutes.

pork jowl - Guanciale 1 oz (30 g) • olive oil 2 tbsp

Fry the diced bacon on oil until golden brown.

onion 2 oz (60 g)

Add the finely chopped onion and fry until glassy.

tomatoes 7 oz (200 g) • ground black pepper 0.25 tsp • chilli flakes 1 pinch

Add finely chopped tomatoes to the pan. Season and mix.

dry white wine 6.75 tbsp (100 ml)

Add white wine. The liquid evaporates gradually, the sauce is reduced and gets the color from tomatoes.

Add the almost cooked pasta to the pan together with a little water in which they were cooked. Coat the spaghetti (or bucatini) well in the sauce and cook. Season with salt.