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Spaghetti Amatriciana Gluten-free

Open recipes

Open recipes

Spaghetti Amatriciana Gluten-free

25 minutes total

  • Gluten Free
  • Moderate

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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Serves 4

1 Box Barilla® Gluten Free Spaghetti
1 ½ cup pork jowl (guanciale) or bacon​
1 Onion, peeled and thinly sliced​
5 Ripe tomatoes​
1/2 Cup grated Pecorino Hard sheep cheese​
2 Tbs extra-virgin olive oil​
TIP Crushed red chili pepper to taste​
TIP Salt and black pepper to taste


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


Step 1

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 meat so that the fat melts.

  • pork jowl or bacon

Step 2

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 3

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 4

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

Step 5

Cook the spaghetti in a pot of boiling salted water until al dente; drain. Toss​ 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.


With this gluten-free Amatriciana recipe, you don't have to sacrifice flavor for dietary restrictions. This recipe showcases how you can enjoy gluten-free pasta dishes and still experience the authentic taste of Italian cuisine. So why not give it a try and savor the flavors of this delicious and celiac-friendly dish?