Tagliatelle all’Amatriciana with Giuseppe Crupi

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Tagliatelle all’Amatriciana with Giuseppe Crupi

Giuseppe’s back with another Italian classic! Amatriciana is definitely a delicious less-is-more kinda sauce which is traditionally served with bucatini pasta, but we had some lovely Giuseppe-made tagliatelle ready and waiting to be cooked & enjoyed! You can learn how to make your own pasta with Giuseppe’s Pasta Masterclass over here.

Make sure to subscribe to our YouTube channel to be the first to watch our series.

Tagliatelle all’Amatriciana

Serves 6


For the pasta/dough:

  • 350g semolina
  • 150g 00 flour
  • 5 eggs
  • 1 Tbsp extra virgin olive oil


  • 1/2 onion, finely sliced
  • 1/2 tsp chilli pepper
  • 100g pancetta or guanciale
  • 1/2 glass of white wine
  • 350g peeled tomatoes
  • Salt & pepper
  • Extra virgin olive oil
  • Grated pecorino cheese


The dough:

  1. Place the flour in a mound on a smooth work area. Create a well in the centre. Pour the eggs into the well.
  2. Slowly work the eggs into the flour until it is all incorporated.
  3. Add a drop of extra virgin olive oil.
  4. Finish kneading by hand.
  5. Let it rest for about 1 hour in the fridge wrapped in cling film.
  6. Divide pasta into small disk and put them through a pasta roller until think, working through all the settings on the machine, from the widest down to the narrowest. (Use the semolina to prevent the dough from sticking to your hands while workin). Roll out as many sheets of pasta as possible.
  7. Use the tagliatelle shape for the pasta using the machine.

The sauce:

  1. Gently fry the finely sliced onion in extra virgin olive oil until the onion is soft and translucent.
  2. Add chilli pepper and chopped pancetta and cook until the pancetta is golden brown, stirring constantly with a wooden spoon.
  3. Add the wine and let it cook until completely evaporated.
  4. Add peeled tomatoes and keep stirring. Cook for about 15 minutes and season with salt and pepper.
  5. Bring water to boil in a saucepan and gently drop in your tagliatelle.
  6. Drain the pasta and add to the pan with the sauce.
  7. Mix well.
  8. Serve each portion dressed with some grated pecorino cheese and extra virgin olive oil.

About Giuseppe:

Giuseppe Crupi is the Director of Pinocchio Cookery School. After a 5-year research period in Trinity College in Dublin as an Engineer, he managed a language School and translation Company.
He loves cooking and languages and he speaks Italian, English, Spanish, but also some French, Portuguese, Irish and Greek.
Pinocchio Cookery School has been featured in the Irish and Italian press and on the most popular radio and TV shows. Giuseppe is a regular guest on Ireland AM where he shows how to prepare traditional Italian dishes that are served during the cookery classes and in Pinocchio Restaurant.

About Pinocchio Cookery School:

Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.

The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.

The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.

Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.

“Here at the Italian School of Cooking we truly believe that  cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.





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