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Spaghetti Alla Amatriciana

Spaghetti all' amatriciana from the Lazio region

“The Easiest, Yummiest Italian dish you have ever made”

Serves 4


  • 320 g spaghetti
  • 150g guanciale
  • 400 g peeled tomatoes
  • 50 ml white wine
  • 1 tablespoon extra virgin olive oil
  • 1 small chilli
  • 75 g pecorino or Parmigiano
  • Salt



1- put salted water to boil

2- fry guanciale until slightly


3- add wine and let evaporate

4- add tomatoes and squash them with a fork 

5- add finely sliced chilli 

6- drain pasta and add to pan 

7- add half quantity of cheese and stir thoroughly (mantecare in Italian- pronounced man-tey-kare)

8- put in a large serving dish or individual plates

9- add remaining cheese