
Linguine All'amatriciana
Linguine all'amatriciana is a famous pasta dish originating from Roman cuisine. The recipe is named after the town of Amatrice, located in the Italian region of Abruzzo. This dish is characterized by a tomato sauce enriched with pancetta, onion, and chili pepper. The combination of these ingredients creates a tasty and spicy sauce that pairs perfectly with linguine. To complete the dish, it is generously sprinkled with grated pecorino cheese. An irresistible first course for lovers of Italian cuisine!
Ingredients
- Linguine pasta
600G600G - Large cut pancetta
160G160G - Olive oil
2Cucchiai2Cucchiai - Finely chopped onionto taste
- Peeled tomatoesto taste
- Chili pepperto taste
- Grated pecorino cheese
100G100G - Saltto taste
Preparation
- STEP 1 OF 4
Place the pancetta cut into pieces in a pan with the oil; brown it over high heat, then drain it and keep it warm
- STEP 2 OF 4
Add the onion and chili pepper to the cooking base; when the onion is golden, add the tomato, season with salt, and stir for 8-10 minutes
- STEP 3 OF 4
Remove the chili pepper and complete the sauce with the pieces of pancetta
- STEP 4 OF 4
While preparing the sauce, cook the linguine in plenty of slightly salted boiling water and drain them al dente; place them in a large and warm serving dish and cover them with pecorino and the sauce
Suggestions
Pan
Wooden Spoon
General Information
Storage notes
Store in the refrigerator.
More information
Typical dish of Roman cuisine.
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 418.37 |
Carbohydrates (g) | 49.54 |
of which Sugars (g) | 1.69 |
Fat (g) | 19.33 |
of which Saturates (g) | 6.77 |
Protein (g) | 14.02 |
Fiber (g) | 1.15 |
Sale (g) | 0.23 |
- Proteins14.02g·17%
- Carbohydrates49.54g·59%
- Fats19.33g·23%
- Fibers1.15g·1%