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Gluten-Free Amatriciana

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Gluten-Free Amatriciana

25 minutes total

Are you looking for a gluten-free twist on a classic Italian pasta dish? Look no further than this celiac-friendly Amatriciana recipe, featuring pork jowl or bacon, ripe tomatoes, and grated Pecorino Hard sheep cheese. With just a few simple substitutions, you can enjoy all the flavors of traditional Italian cuisine in a gluten-free pasta dish.

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Ingredients

Serves 4

320g (11,2 oz) Barilla® Gluten-free Spaghetti No. 5
150g pork jowl (guanciale) or bacon
100g onion, peeled and thinly sliced
5 ripe tomatoes
40g grated Pecorino Hard sheep cheese
50ml extra-virgin olive oil
to taste Crushed red chili pepper
to taste Salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Here are 5 easy steps to cook the perfect gluten-free amatriciana:

Step 2

To start, cut the guanciale or bacon into slices and then into rectangles. Add it to a pan over medium heat, along with a very small amount of water. Simmer the meat so that the fat melts.

  • pork jowl or bacon

Step 3

Next, prepare the tomatoes by making an X-shaped incision on the bottom of each tomato and blanching it in boiling water for 10 to 15 seconds. Immediately dip the tomatoes in ice water, then peel them, remove the seeds and dice them.

  • tomatoes

Step 4

Remove the guanciale or bacon pieces from the pan and drain them thoroughly. Add the oil to the pan and sauté the onions. Add the tomatoes. Season with the crushed red chili pepper, salt, and black pepper.

  • oil
  • onions
  • crushed red chili pepper
  • salt
  • black pepper

Step 5

Return the guanciale or bacon pieces to the pan with the tomato sauce and heat briefly.

Step 6

Cook the gluten-free spaghetti in a pot of boiling salted water until al dente; drain. Toss the pasta with the sauce, sprinkle with the Pecorino Romano, and serve hot.

  • spaghetti
  • salt
  • Pecorino Romano

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.