Recipes  
<i>Spaghetti All'amatriciana</i> (Spaghetti with a Spicy Tomato Sauce)
<i>Spaghetti All'amatriciana</i> (Spaghetti with a Spicy Tomato Sauce)
Open in full-screen mode

Spaghetti All'amatriciana (Spaghetti with a Spicy Tomato Sauce)

Preparation
15 MIN
Cooking
20 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside 125 ml (1/2 cup) of the cooking water.
  2. Meanwhile, in a large skillet, brown the onions and prosciutto in the oil. Add the garlic and pepper flakes and cook for 1 minute. Add the tomato sauce and bring to a boil. Season with salt and pepper.
  3. Add the pasta and parsley and toss to combine. Add a little of the cooking water if needed. Season with salt and pepper. Pour into a serving dish and garnish with cheese.

Note

Speck is similar to prosciutto, as it is an Italian ham, but it is smoked. Prosciutto that we buy here is usually raw and salted, while in Italy there is a distinction between prosciutto crudo, raw, and prosciutto cotto, cooked. If you find it whole, have it cut into ½-cm (¼-inch) thick slices, then cut it into small pieces. Otherwise, look for a good Italian prosciutto. Guanciale is made from pork cheek, salted and dried. You can find it in Italian grocery stores.

Comment

  1. let me read the recipe and make it and than I can answer your question

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.