Spaghetti all’Amatriciana

Ravioli in Salsa Aurora
18 April 2016
Supplì al Ragù
22 September 2016
Spaghetti all'Amatriciana are one of the top symbols of Italian cooking tradition.
The name of this recipe derives from the town of Amatrice, a little city in the province of Rieti near the Abruzzo border.
This well-defined geographical origin characterizes this recipe with a strong connection to the territory: the use of spaghetti. The importance of this kind of pasta is remarkable, in fact in the road signs it is written "Amatrice, the city of spaghetti all'amatriciana" just to underline the ownership of this recipe.
With time, the recipe has been involved in Roman cooking which has replaced spaghetti with another kind of pasta, the bucatini.
Considered a poor dish, at first this recipe was with no tomato sauce, with the only use of spaghetti, jowl and pecorino; the addition of the sauce made it an unfailing dish on each table willing to celebrate the taste of Italian cooking.



Nutritional Values

Nutritional Values For 100 g
Energy 781 kJ
187 kcal
Protein 5 g
Carbohydrates 21 g
Fat 9 g
Satured Fat 2,66 g
Fiber 1 g
Sodium 0,43 mg
Potassium 131 mg