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
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JANI KHOKHAR
[email protected]This dish is always a hit with my guests. It's simple to make and always turns out delicious.
itsSana Memon
[email protected]I'm not sure what I did wrong, but my dish turned out too oily. I think I'll drain the guanciale more thoroughly next time.
Arslan Nutkani
[email protected]This recipe is a great way to use up leftover guanciale. I always have some in my freezer and it's nice to have a recipe that I can use it in.
Barakathorlarbusy Muhydeen
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing!
Titus Arewadi
[email protected]I'm not a big fan of guanciale, so I used pancetta instead. The dish was still very good, but I think it would have been even better with guanciale.
Austine dyke
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy guanciale.
matiwos negash
[email protected]The guanciale was a bit chewy, but overall the dish was good. I'll try cooking the guanciale for a shorter amount of time next time.
Philile Ndlovu
[email protected]This dish was a bit too salty for my taste. I think I'll use less guanciale next time.
Shihab Ahmed
[email protected]This recipe is a keeper! It's easy to make and the results are delicious. I love the combination of guanciale, tomatoes, and pecorino romano cheese.
Noman Ayan
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The guanciale and pecorino romano cheese give it such a rich and flavorful taste.
Michaei Fletcher
[email protected]Best pasta I've had in a long time. The flavors were amazing and the guanciale was cooked to perfection. Highly recommend!
Basit Rasoil
[email protected]This spaghetti allamatriciana was a hit with my family! The guanciale added a wonderful smoky flavor and the tomatoes were perfectly sweet and tangy. I will definitely be making this dish again.