Linguine all'amatriciana is a famous pasta dish originating from Roman cuisine. The recipe takes its name from 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 finish the dish, it is sprinkled with abundant grated Pecorino cheese. An irresistible first course for lovers of Italian cuisine!
Put 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 the chili pepper to the pan drippings; when the onion is golden add the tomatoes, season with salt and cook and stir for 8-10 minutes
Remove the chili pepper and finish the sauce with the pieces of pancetta
While the sauce is being prepared, cook the linguine in plenty of lightly salted boiling water and drain them when al dente; place them in a large warm serving dish and top with Pecorino and the sauce
Pan
Wooden spoon
Store in the refrigerator.
Typical dish of Roman cuisine.
Italy, Lazio
| Energy (kcal) | 405.89 |
| Carbohydrates (g) | 51.14 |
| of which Sugars (g) | 1.78 |
| Fat (g) | 16.87 |
| of which Saturates (g) | 6.52 |
| Protein (g) | 14.7 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.49 |
