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!
Place the pancetta cut into pieces in a pan with the oil; brown it over high heat, then drain it and keep it warm
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
Remove the chili pepper and complete the sauce with the pieces of pancetta
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
Pan
Wooden Spoon
Store in the refrigerator.
Typical dish of Roman cuisine.
Italia, Lazio
| 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 |
