Spaghetti all’ Amatriciana

spaghetti amatriciana This past weekend the Italian town of Amatrice would have held it’s 50th annual food festival celebrating it’s famous pasta dish, spaghetti all’ amatriciana. Food lovers from around the world are serving up this pasta dish to raise funds and bring awareness for all the victims of the devastating earthquake in Italy.

amatriciana sauce ingredientsThere are many different variations to this simple rustic dish but traditionally you will always find these four ingredients, tomatoes, ( preferably San Marzano) guanciale, pecorino cheese, peperoncino for some heat and a hearty pasta shape that can hold up to the sauce.

spaghetti amatriciana There are quite a few ways we can donate and help in the recovery, my friend Domenica Marchetti took the time and posted an extensive list on her website, Domenica Cooks. Here’s the link. As we all know, every little bit can help!

spaghetti amatriciana

Why not gather your friends and family together, make a donation and feed them this symbolic dish of spaghetti all’ amatriciana, it’s hearty, comforting and so delicious!

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Spaghetti all' Amatriciana
  • 4 oz. guanciale, ( pork jowl) cut into small strips. (if you can't find guanciale you can sub with pancetta)
  • 2 cups of crushed San marzano tomatoes
  • 1 or 2 peperoncino
  • grated Pecorino cheese
  • 8 oz. of bucatini type pasta, I used DeCecco #12
  1. Get a large pot of salted water to boiling.
  2. In the meantime make your sauce.
  3. In a rimmed heavy bottom skillet add the guanciale and cook till it renders it's fat and becomes golden, be careful not to crisp it like bacon, it should be soft and golden.
  4. Remove excess fat then drizzle in some olive oil and add your crushed tomatoes and peperoncino.
  5. Put heat on medium high and let all flavors blend and cook down together.
  6. When pasta is done cooking take tongs and lift it directly from the pot of boiling water into the skillet with the sauce, you want a little water to cling.
  7. Toss the pasta several times in the sauce with the tongs.
  8. Turn off the heat and throw in a handful of pecorino, letting the cheese melt into the sauce, becoming nice and creamy.
  9. Plate it into your individual serving bowls and add more cheese on top.
  10. Enjoy!