Pasta all'amatriciana is a traditional first course of Lazio cuisine. Originally from the town of Amatrice, this recipe has become famous throughout Italy and the world. The spicy flavor of the jowl and chili pepper perfectly complements the sweetness of the peeled tomatoes and the creaminess of the grated pecorino cheese. A true explosion of flavors!
So: for four people, take 100 g of pork jowl, cut it into pieces, and brown it with a little oil and a hint of chili pepper in an iron pan
When the fat becomes translucent, add some white wine (being careful not to let it catch fire) and let it evaporate
Then remove the jowl, which should be nice and crispy, and keep it warm (if it cools, it becomes hard)
While cooking 400 g of spaghetti, add the contents of a can of peeled tomatoes to the iron pan containing the melted jowl fat
Let it cook for a few minutes, then add a handful of grated pecorino cheese
Adjust the salt
When the pasta is almost cooked, put the jowl back in the pan
Once the pasta is drained, mix everything in a bowl, adding plenty of grated pecorino cheese
Pan
Pot
Colander
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Lazio cuisine
Italia, Lazio
| Energy (kcal) | 276.53 |
| Carbohydrates (g) | 39.77 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 10.09 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 8.45 |
| Fiber (g) | 1.21 |
