The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Amatrician style spaghetti


500 g spaghetti
125 g pig’s cheek lard
400 g tomatoes
100 g pecorino cheese
Some dry white wine
Extra virgin olive oil
Peperoncino (small Italian chilli)

Brown the oil, lard and  peperoncino (small Italian chilli) . Spray the wine and let it evaporate. Remove the lard, put it in a warm place, and add the sliced tomatoes, some salt and continue to cook on a low flame for some minutes. Remove the peperoncino (small Italian chilli), add the lard again and stir the sauce.
Cook the spaghetti in slightly salty water, drain it when it is “al dente” (not overcooked), season it with the sauce and add the grated pecorino cheese.