SPAGHETTI ALL'AMATRICIANA
Spaghetti all'amatriciana is a true Italian classic. The traditional recipe calls for guanciale, a sort of bacon that comes from the fat around the pig's cheek. In a pinch, you can replace it with smoked pancetta or bacon.
Provided by Albert
Categories World Cuisine Recipes European Italian
Time 1h12m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a large skillet over medium heat. Add guanciale; cook and stir until sizzling, about 5 minutes. Add onion and chile pepper; cook and stir until softened, about 10 minutes. Stir in tomatoes; simmer until tomatoes break down into a sauce, about 20 minutes.
- Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.
Nutrition Facts : Calories 665 calories, Carbohydrate 92.5 g, Cholesterol 17.6 mg, Fat 22.6 g, Fiber 5.5 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 558.6 mg, Sugar 7.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bibek sing
[email protected]Can't wait to try this!
Shahad Sadq
[email protected]This Matriciana was a bit too spicy for my taste, but overall it was still a good recipe.
md saifhasan
[email protected]I've been looking for a good Matriciana recipe and I think I've finally found it! This recipe is easy to follow and the results are amazing.
Sophia Serwaa
[email protected]I'm not a huge fan of guanciale, but this recipe was still really good. I used pancetta instead and it turned out great.
Riaz Akhtar
[email protected]This is my go-to Matriciana recipe. It's always a hit with my friends and family.
Nilupar Yeasmin
[email protected]I'm definitely going to try this recipe. It looks delicious!
dylan king
[email protected]Wow!
Christopher Cade
[email protected]Not a fan of this Matriciana. The sauce was too thin and the guanciale was too chewy. I think I'll stick to my usual carbonara recipe.
matsetela Daniel
[email protected]This was my first time making Matriciana and it turned out great! The instructions were clear and easy to follow. I especially liked the tip about using a wooden spoon to stir the sauce.
MUHAMMAD UMER
[email protected]I've made this Matriciana recipe several times and it's always a crowd-pleaser. The guanciale is essential for the best flavor, but pancetta or bacon can be used in a pinch.
Markus 2.0
[email protected]This Matriciana was a hit with my family! The guanciale added a rich, smoky flavor that really elevated the dish. I also loved the addition of the tomatoes and pecorino cheese. It was the perfect balance of flavors.