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+ servings

Amatriciana, kosher style

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Preparazione 10 minuti
Cottura 10 minuti
Tempo totale 20 minuti
Portata Primo
Cucina Italiana
Porzioni 4


  • 5 ounces raw guanciale which, in our case, is carne salata
  • 2 tablespoons extra virgin olive oil
  • 2 cups thinly chopped onions
  • salt and pepper to taste
  • 1 chili pepper if you like it
  • 1/2 cup dry white wine
  • 1 pound canned chopped tomatoes
  • 1 pound spaghetti cooked al dente


  • In large saute pan, over medium heat, gently fry meat and onions in oil until the meat is
  • crisp, about 2 minutes, then add the wine and let it evaporate completely.
  • Remove the meat and set it aside, then add tomatoes to the pan, season with salt and pepper, and cook until you have a nice, thick sauce.
  • In the same pan, over high flame, toss the pasta with the tomato sauce and the reserved meat, mixing well but very quickly.
  • The traditional recipe call for pecorino to be grated on pasta at this stage, before serving: since I keep kosher, I can't add it to my plate, 'cause Jews don't mix meat and cheese in the same meal, but if you don't have any religious restriction please go ahead - it makes every pasta so much better!
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