Home
Open Recipes

Spaghetti Amatriciana Gluten-free

Added to Favourites
Removed from Favourites
Open recipes

Open recipes

Spaghetti Amatriciana Gluten-free

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.

Collections

Collections

Open Recipes

Food should bring us together. More Open Recipes coming soon.

Ingredients

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

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

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.

Tip

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?

Added to Favourites
Removed from Favourites

You may also like

Added to Favourites
Removed from Favourites
Added to Favourites
Removed from Favourites
Added to Favourites
Removed from Favourites
Added to Favourites
Removed from Favourites
Added to Favourites
Removed from Favourites
Added to Favourites
Removed from Favourites