Gluten-Free Amatriciana Pasta

Transform your weeknight dinner routine with this Gluten-Free Amatriciana Pasta, a delightfully hearty and flavor-packed spin on the classic Italian dish. Made with perfectly al dente gluten-free spaghetti, crispy guanciale (or pancetta), and a rich tomato sauce infused with garlic, a hint of chili flakes, and a touch of olive oil, this recipe showcases the simplicity and elegance of Italian cuisine while catering to gluten-free dietary needs. Finished with a generous topping of sharp Pecorino Romano cheese, this dish balances bold flavors with comfort-food appeal. Ready in just 40 minutes, this pasta is perfect for gluten-free food lovers who refuse to compromise on authenticity or taste.

Nutriscore Rating: 54/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 ounces gluten-free spaghetti
• 4 ounces guanciale (or pancetta)
• 14 ounces canned whole peeled tomatoes
• 2 garlic cloves
• 0.5 teaspoon dried red chili flakes
• 2 tablespoons extra virgin olive oil
• 0 to taste salt
• 0 to taste black pepper
• 1 cup Pecorino Romano cheese

Directions

Step 1

Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat in preparation to cook the pasta.

Step 2

While waiting for the water to boil, cut the guanciale into small strips or cubes.

Step 3

Peel and finely chop the garlic cloves.

Step 4

In a large skillet over medium heat, add the olive oil. Once hot, add the guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes.

Step 5

Add the chopped garlic and dried red chili flakes to the skillet. Cook for an additional 1-2 minutes, stirring often, until the garlic is fragrant.

Step 6

Meanwhile, crush the canned tomatoes with your hands or use a potato masher for a rustic texture.

Step 7

Add the crushed tomatoes to the skillet with the guanciale mixture, stirring to combine. Season with salt and pepper to taste.

Step 8

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

Step 9

Once the water has come to a boil, add the gluten-free spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta cooking water.

Step 10

Add the drained pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Step 11

Grate the Pecorino Romano cheese and sprinkle over the pasta. Toss again to combine.

Step 12

Serve the Gluten-Free Amatriciana Pasta immediately, garnished with additional grated Pecorino Romano cheese if desired.

Nutrition Facts

Serving size	1022.3 grams (1022.3g)

Amount per serving	% Daily Value*
Calories	2084

Total Fat 152.90g	196%
Saturated Fat 60.40g	302%
Polyunsaturated Fat NaNg
Cholesterol 193mg	64%
Sodium 6718mg	292%
Total Carbohydrate 137.90g	50%
Dietary Fiber 12.40g	44%
Total Sugars 19.10g
Protein 66.00g	132%

Vitamin D 0IU	0%
Calcium 1486mg	114%
Iron 7mg	41%
Potassium 1182mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 12.0%

Carbs: 25.2%