Recipe Spaghetti all’Amatriciana, a treat for gourmets!

Recipe Spaghetti all’Amatriciana, a treat for gourmets!

Spaghetti all'Amatriciana, a treat for gourmets!

Oh Pasta, we love it! We like spaghetti all’Amatriciana as they are easy to cook. Find our recipe that will delight both young and old!

Nothing could be easier to prepare this Italian recipe: spaghetti, guacamole, tomato, pecino and chili. This traditional spaghetti all’Amatriciana derives its name from the small town of Amatrich in Italy.

Sun-drenched, Italian food enhances our taste and forces us to understand ourselves. One of the most important Italian dishes is pasta with carborara, cheese risotto or nochichi with basil pesto. On the other hand, we do not know enough about spaghetti all’Amatriciana recipes. The soup is very easy to cook and very good!

The recipe for Spaghetti all’Amatriciana is controversial. Is the debate over the choice of the pig room: Panceta, Speck or Guancer? Traditionally, guanciale is the real ingredient. It requires spaghetti, such as pasta, main course and recipes. The recipe was introduced into Roman cuisine by introducing Bukatini. Note that although this is not pasta for this Italian recipe, the amateur and the soup go well with Regatoni!

We will summarize for you The real recipe for spaghetti all’Amatriciana.

Recipe Spaghetti all’Amatriciana, a treat for gourmets!


  • 400 grams of spaghetti
  • 350 g Gunsil (Speck or Pantata)
  • 500 ml tomato paste
  • 2 onions
  • Cayenne Pepper
  • olive oil
  • 2 sea urchins
  • pecorino



Cook the spaghetti in boiling salted water. Make sure they are al-Dente, citing the cooking time shown on the package.


Pour in the pasta. Keep equal amounts of boiling water for half a cup. Sprinkle spaghetti with a little olive oil.


Cut the ant (or pancake) into small pieces. Finely chop the onion.


In a hot saucepan, sauté the olive oil, brown the pancakes and sauté the onions.


Once the bok choy is brown and brown, pour over the tomato broth. Add a pinch of cayenne pepper. Be careful with the size, cayenne pepper is strong. It is recommended to taste as you go, add only a little pepper if necessary. Drop the seaweed leaves.


Let everything flow. Add half a cup of pasta to boiling water.


After boiling for ten minutes, pour the spaghetti into the pot. Mix well.


Serve the sweet spaghetti all’Amatriciana in a deep bowl with a little sliced ​​pecorno. Take care of yourself!

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