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.
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.
Preparation
In the Microwave
6 minutes
Remove the protecting film and heat in the microwave for 6 minutes at 750 - 900 W.Portions
1 portion
280 gr
Ingredients:
Egg Pasta: flour of hard WHEAT, water, salt, egg.Sauce: trail of tomato, jowl, Roman PECORINO (sheep's milk cheese), red pepper, onion, extravergine olive oil, white wine, basil, PEPPER, salt.
Allergens:
Foods produced in an establishment that makes use of the following allergens as ingredients or in traces: cereals containing gluten, lisozima (protein of the eggs), milk and products to milk's (understood lactose) base, celery and products to base of celery, fish and products to base of fish, sulphurous anhydride and solfiti.Preservation:
In the freezer respecting the shelf life written on the package.SHELF LIFE: 12 months from the date of production.
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 |