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Lactose-Free Amatriciana

Open recipes

Open recipes

Lactose-Free Amatriciana

25 minutes total

Amatriciana pasta is a classic Italian dish that features guanciale or bacon, tomato sauce, and pecorino cheese. However, for those who are lactose intolerant or following a dairy-free diet, this dish can seem off-limits. But fear not, because with a few simple substitutions, you can still enjoy the delicious flavors of Amatriciana.



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Serves 4

320g (11,3 oz) Barilla® 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


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Here are 5 easy steps to cook the perfect lactose-free spaghetti amatriciana

Step 2

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 3

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

  • spaghetti
  • salt
  • Pecorino Romano LF

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.

Spaghetti No. 5

Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.

  • Pack size 500g