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Linguine All'amatriciana

Linguine All'amatriciana

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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!

Difficulty: Medium
Cooking: 25 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Linguine pasta600G
  • Large cut pancetta160G
  • Olive oil2Cucchiai
  • Finely chopped onionto taste
  • Peeled tomatoesto taste
  • Chili pepperto taste
  • Grated pecorino cheese100G
  • Saltto taste

Preparation

  1. 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

  2. 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

  3. STEP 3 OF 4

    Remove the chili pepper and complete the sauce with the pieces of pancetta

  4. 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

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    14.02g·17%
  • Carbohydrates
    49.54g·59%
  • Fats
    19.33g·23%
  • Fibers
    1.15g·1%