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Spaghetti all'amatriciana
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Spaghetti all'amatriciana

Ignore the fact that those in the photo are pennette and not spaghetti, that's all I had that day.

Served with simple green salad.

⏱ 30 min 🍽 Serves 2 🔢 8 steps

Ingredients for 2

Side: Simple green salad

From your pantry

Spaghetti all'amatriciana

30 min
  1. 1

    Grate the pecorino and keep it aside.

    Mince the chili pepper(s) and keep it/them aside.

  2. 2

    Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.

    Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.

  3. 3

    Start cooking the pasta.

    Lower the heat to medium and add the tomato purée, some salt and plenty of pepper. Cook for about 15 minutes.

  4. 4

    Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.

    Once finished, drain the pasta and add the sauce and the pecorino/parmesan, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.