Spaghetti
Spaghetti Amatriciana
-
400g Panzani Macaroni
-
300g guanciale bacon
-
400g peeled canned tomatoes
-
2 dl white wine
-
2 tablespoons olive oil
-
150g pecorino
-
1. Cook the pasta according to the packaging directions. When the sauce is ready, add the pasta and half the grated cheese to it.
-
2. Cook guanciale in strips in a frying pan with the olive oil, add the white wine, salt and pepper, and allow to simmer.
-
3. The cheese will slightly thicken the sauce.
-
4. Before serving, sprinkle the remaining cheese on top.
You might also like
Salade de Farfalle aux crevettes et à l'avocat
Farfalle
Make recipe
Vermicelli au foie de volaille et à la sauce tomate
Vermicilli
Make recipe
Gratin de Chifferini aux courgettes
Chifferini
Make recipe