Amatriciana Spaghetti


360 grams Spaghetti alla Chitarra

100 grams Guanciale — cubed

1 Onion — thinly sliced

500 grams Vine Ripe Tomatoes — peeled, seeded and chopped

1 fresh (or dried) Chilli — seeded and chopped

Extra Virgin Olive Oil 

Salt and pepper

Pecorino Romano cheese to serve




Grease a flameproof casserole with oil, add the guanciale and cook over a low heat until the fat starts to run.

Add the onion and cook until lightly browned, stirring occasionally.
Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
Once the Pasta is cooked, drain it and add to your sauce.

Mix together and serve adding the pecorino.

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