Spaghetti amatriciana

Lazio crestSpaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.

Spaghetti amatriciana ingredients

Spaghetti amatriciana ingredients

  • 360 grams Spaghetti
  • 100 grams pancetta — cubed
  • 1 onion — thinly sliced
  • 500 grams tomatoes — peeled, seeded and chopped
  • 1 fresh (or dried) chilli — seeded and chopped
  • olive oil
  • salt and pepper
  • Parmesan or pecorino Romano cheese to serve (optional)
  1. Grease a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat starts to run.
  2. Add the onion and cook until lightly browned, stirring occasionally.
  3. Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
  4. Serve with the cooked spaghetti.
Spaghetti amatriciana finished dish

Spaghetti amatriciana finished dish

About these ads

2 thoughts on “Spaghetti amatriciana

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s