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Spaghetti with Amatriciana meatballs

35 min. x4


  • 350 g of Spaghettoni
  • 400 ml of tomato sauce
  • 250 g of bacon
  • 150 g of minced meat
  • 400 g of peeled tomatoes
  • Grated Pecorino cheese
  • 2 cloves of garlic
  • Pepper
  • Extra virgin olive oil
  • Salt to taste


Chop the bacon until the mixture is smooth, then add the minced meat. Mix well and form into compact balls of about 20g each. In a saucepan, heat plenty of oil and add the meatballs a few at a time. Sear on all sides until it has formed a golden crust and crispy. Drain the meatballs, add the garlic cloves (peeled and without seeds inside) and pepper, then pour the tomato puree and peeled. Cook over medium-low heat, stirring occasionally, until the sauce is restricted enough. Halfway through cooking, remove garlic, pepper, and add the meatballs. Meanwhile, bring plenty of water to a boil, add salt and toss the pasta. Drain the spaghetti $al dente”, pan-fry with the sauce and serve on plates. Add the meatballs on top and sprinkle with the grated cheese.

Recipes with pasta Fabianelli on the blog Noodloves