Spaghetti all'Amatriciana recipe
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Ingredients
- 1 (16 ounce) package spaghetti ¼ cup extra-virgin olive oil 7 ounces guanciale (cured pork cheek), cut into strips 1 onion, finely chopped 1 fresh red chile pepper, chopped 1 (18 ounce) can whole plum tomatoes, coarsely chopped 3 cups grated pecorino Romano cheese
Nutrition Info
- 665 caloriescarbohydrate: 92.5 gcholesterol: 17.6 mgfat: 22.6 gfiber: 5.5 gprotein: 22 gsaturatedFat: 4.5 gservingSize: -sodium: 558.6 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti all'Amatriciana
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Add guanciale, cook and stir until sizzling, about 5 minutes. Add onion and chile pepper, cook and stir until softened, about 10 minutes. Stir in tomatoes, simmer until tomatoes break down into a sauce, about 20 minutes.
Stir spaghetti into the tomato sauce until well combined. Sprinkle generous amounts of pecorino Romano cheese over each serving.