Egg spaghetti with amatriciana sauce

Maestro Walter Zanoni Maestro Walter Zanoni
far pasta


  • 320 g drawn egg spaghetti
  • 300 g peeled tomatoes
  • 250 g guanciale ham cut into small strips
  • 100 g cherry tomatoes
  • 60 g Romano goat cheese
  • 1 g fresh red pepper
  • olive oil to taste  


Sauté the guanciale ham in the olive oil, combine with the peeled and chopped tomatoes and the cherry tomatoes.  
Continue cooking and add the red pepper to taste.
Cook the pasta, combine with the sauce and serve with grated Romano goat cheese.

Dough for drawn pasta with 50% stone ground flour and 50% semolina


  • 200 g whole eggs
  • 200 g water
  • 12 g salt


» Go back