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Recipe by
Spaghetti all'Amatriciana is a typical dish of Roman cuisine. The sauce is made with pork pancetta (or pork guanciale), tomatoes, chili pepper, onion and olive oil. The dressing is then poured over spaghetti. A tasty and savory first course, perfect for those who love bold flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: In a saucepan brushed with oil, add the guanciale (or pancetta) cut into cubes and sauté
Step 2 of 5: As soon as the fat has completely rendered, add the onion thinly sliced, let it become slightly golden and then add the peeled, seeded and chopped tomatoes, the chopped chili pepper, a pinch of salt and a pinch of pepper
Step 3 of 5: Cover and cook for about 40 minutes, adding a little hot water if necessary
Step 4 of 5: Cook the spaghetti in salted water, drain them al dente and toss with the sauce on a warm serving platter
Step 5 of 5: Wines to accompany: Franciacorta Bianco DOC Est!Est!!Est!!! Di Montefiascone DOC Greco Di Tufo DOC
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving288 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,154 kJ515 kcal | 748 kJ179 kcal |
| Fat | 19.41 g | 6.74 g |
| of which saturated fatty acids | 0.37 g | 0.13 g |
| Carbohydrates | 69.7 g | 24.2 g |
| of which sugars | 9.33 g | 3.24 g |
| Fibre | 4.09 g | 1.42 g |
| Protein | 14.57 g | 5.06 g |
| Salt | 0.12 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
