With the Trofie Amatriciana Style we present a dish that with pasta reminds us of Liguria, but with its flavor, it takes us to Lazio, to Amatrice. When we talk about amatriciana, we immediately think of Spaghetti, bucatini, or rigatoni, but other types of pasta also pair well with this sauce, such as Ricotta Gnocchetti and Trofie.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 430.67 (Kcal)
- Carbohydrates 23.78 (g) of which sugars 2.40 (g)
- Proteins 9.90 (g)
- Fat 31.78 (g) of which saturated 10.57 (g)of which unsaturated 14.59 (g)
- Fibers 1.20 (g)
- Sodium 1,085.70 (mg)
Indicative values for a portion of 218 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9.5 oz trofie
- 3.5 oz guanciale
- 1 cup tomato sauce
- 2 tbsp dry white wine
- 1 pinch black pepper
- 1 oz Pecorino Romano (grated)
- to taste fine salt
Tools
The recipe includes IconA affiliation links
- Kitchen Scale
- Cutting Board
- Knife
- Frying Pan
- Pot
Steps
Cut the guanciale into strips and brown it in a pan with a tablespoon of oil. As soon as it becomes transparent, add the wine and transfer the guanciale to a bowl. Pour the sauce into the same pan and let it cook for 10 minutes over low heat, then add the guanciale.
Meanwhile, bring the water to a boil, and once boiling, salt it and add the trofie. As soon as they float (about 3 minutes after the water returns to a boil), remove them with a spider and add them to the sauce. Mix, moisten if necessary with a ladle of cooking water, add the grated Pecorino, a pinch of pepper, and check the seasoning. Serve the dish hot.
