Join us as we create this beloved Spaghetti Amatriciana dish from Amatrice, bursting with smoky guanciale, tangy tomatoes, and a sprinkle of Pecorino Romano cheese. This quick and easy recipe is ready in under 15 minutes. This recipe is perfect for any occasion!
Spaghetti Amatriciana
Cooking Time
12 mins
Servings
2
Method:
- In a frying pan add the olive oil and onions and cook gently for a few minutes.
- Then add in the guanciale (or pancetta) and fry until very slightly crispy.
- Deglaze the pan by adding the white wine, then add the Napolina chopped tomatoes & chili. Season with salt and pepper to taste and mix together well.
- Simmer over a medium heat for 5 mins until the sauce starts to thicken.
- Cook the Napolina spaghetti to the packet instructions then drain, keeping aside a ladle of pasta water.
- Add a ladle of pasta water to the sauce followed by the cooked spaghetti and grated pecorino then toss together until all of the pasta is coated then plate up immediately and serve with a generous helping of grated pecorino and enjoy!
Ingredients
- 300g Napolina Spaghetti
- 200g guanciale (cured pork cheek), diced or pancetta as an alternative
- 1 medium onion, finely chopped
- 1 red chilli, finely chopped
- 400g Napolina chopped tomatoes
- 75g Pecorino Romano cheese, grated, plus more for serving
- 1 tsp Napolina Light in Colour Olive Oil
- 50ml dry white wine
- Salt and pepper to taste
Video Instructions:
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