Amatriciana di Tonno by @federicofusca

N/A
Medium

4 servings

🍝

400 g

Spaghetti

🐟

300 g

Fresh Tuna

🥓

150 g

Guanciale

🍅

350 g

Tomato Passata

🌶️

2 g

Black Pepper

🧀

200 g

Pecorino

Preparation Steps

  1. Step 1/15

    Finely grate the Pecorino Romano cheese and set it aside.

    Pecorino Romano cheese
    🧀box grater

  2. Step 2/15

    Cut the guanciale into small strips or cubes.

    guanciale
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Cut the fresh tuna into bite-size cubes, removing any tough connective tissue.

    fresh tuna
    🔪chef's knife
    🪵cutting board

  4. Step 4/15

    Bring 6 L water to a rolling boil in the large pot.

    water
    🍲large pot

  5. Step 5/15

    Salt the boiling water with 12 g salt and add the 400 g spaghetti.

    salt
    spaghetti
    🍲large pot
    🥄wooden spoon

  6. Step 6/15

    Cook the spaghetti until very al dente, about 2 minutes less than the package directions.

    spaghetti
    🍲large pot
    🥄wooden spoon

  7. Step 7/15

    Cook the 150 g guanciale in the large skillet over medium heat until crisp and its fat has rendered.

    guanciale
    🍳large skillet
    🥄wooden spoon

  8. Step 8/15

    Add the 300 g fresh tuna to the skillet and sear it briefly for about 1 minute.

    fresh tuna
    🍳large skillet
    🥄wooden spoon

  9. Step 9/15

    Pour the 350 g tomato passata into the skillet and season with the black pepper.

    tomato passata
    black pepper
    🍳large skillet
    🥄wooden spoon

  10. Step 10/15

    Simmer the sauce for 5 minutes until slightly reduced.

    🍳large skillet
    🥄wooden spoon

  11. Step 11/15

    Reserve 240 ml pasta water, then drain the spaghetti.

    water
    spaghetti
    🥄ladle
    🫗colander
    🍲large pot

  12. Step 12/15

    Add the drained spaghetti to the tomato, tuna, and guanciale sauce.

    spaghetti
    fresh tuna
    guanciale
    tomato passata
    🍳large skillet
    🥢tongs

  13. Step 13/15

    Toss the pasta over low heat, adding reserved pasta water a little at a time until glossy and creamy.

    water
    🍳large skillet
    🥢tongs
    🥄ladle

  14. Step 14/15

    Remove the skillet from the heat and toss in the grated Pecorino Romano cheese until emulsified.

    Pecorino Romano cheese
    🍳large skillet
    🥢tongs

  15. Step 15/15

    Serve immediately with extra black pepper and Pecorino Romano cheese if desired.

    black pepper
    Pecorino Romano cheese
    🥢tongs

Composition

Ingredients

Types

Grains, Fish, Meat, Vegetables, Sauces, Herbs and Spices

Ingredients

Spaghetti, Fresh tuna, Guanciale, Tomato passata, Black pepper, Pecorino

Allergens

Gluten, Fish

Dietetics

Dietary regimen

Pescatarian, High Protein

Calories

850 kcal

Macro nutrients

Protein: 53g, Carbohydrates: 81g, Dietary fiber: 5g, Total fat: 31g, Saturated fat: 13g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 550mg, Iron: 4mg, Potassium: 700mg, Sodium: 1150mg, Phosphorus: 650mg, Selenium: 65µg

Vitamins

Vitamin A: 150µg, Vitamin B12: 4µg, Vitamin D: 2µg, Vitamin C: 8mg, Niacin: 14mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, wooden spoon, tongs, box grater, ladle, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Lazio

Various

Aspect

Texture

Creamy, Silky, Tender, Chewy, Crisp

Flavors

Savory, Umami, Salty, Peppery, Tomato-forward, Rich, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 1 hour if the room temperature exceeds 32°C / 90°F), fridge : 2 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat thoroughly before eating), freezer : 1 month (Store in a freezer-safe airtight container,Freeze as soon as fully cooled,Thaw overnight in the refrigerator)