Spaghetti all’ Amatriciana
PUBLISHED ON: 09.04.2024
During a trip to Chicago my son and his friends discovered Ceres’ Table, a restaurant featuring Italian inspired seasonal plates. This is where he first experienced the dish Spaghetti all’amatriciana a simple pasta dish of tomatoes, garlic, guanciale (pork jowl), olive oil, grated Pecorino Romano, salt and fresh ground black pepper.
He was inspired by the dish and the idea he could recreate it at home. On a whim he emailed the sous chef and requested the recipe. He received a reply with a roughly typed recipe for Spaghetti all’amatriciana.
This recipe has remained a favorite. He often prepares this for a weeknight meal with friends and family. He has taken a few liberties to adapt the recipe since guanciale is not always easy to find stateside. He also has replaced red pepper flakes with Calabrian peppers to add a hint of heat. He has personalized this recipe, adapting it to his own unique cooking style and rhythm in the kitchen.
This dish is proof, simple is best with quality ingredients.
Ingredients:
1-1lb. Cooked pasta (bucatini, spaghetti or pappardelle)
1 sweet onion, chopped
5 garlic cloves, chopped
1-28 ounce can, San Marzano Tomatoes
2-3 Tablespoons Extra Virgin Olive oil, plus more for serving
4 1/2 ounces Guanciale or alternative protein: thick cut unsmoked bacon or cubed pancetta
1/2 Tablespoon of Calabrian peppers or 1/4 teaspoon Red Pepper Chili flakes
Splash of heavy cream
1/2 cup freshly grated Pecorino Ramono or Parmesan cheese
2 Tablespoon unsalted butter
Salt and pepper to taste
For Garnish: Fresh chopped Parsley and Finishing salt
Directions:
Heat olive oil in pan and cook your protein until crispy. Use a slotted spoon to remove protein from the pan and set aside.
In the same pan, add the onions and garlic. Season with salt and pepper. Cook the onions and garlic until they are slightly caramelized. Add the can of Marzano tomatoes. Let it simmer 10-15 minutes.
Meanwhile, Fill a large pot of water to boiling and cook the pasta. Drain when cooked.
Transfer the sauce from the pan to a blender. Add a splash of heavy cream. Blend until smooth.
Return the sauce to the pan on low heat and stir in the Calabrian peppers or red pepper flakes.
Adjust the seasoning of the sauce with salt and pepper according to your taste. I am generous with the amount of salt and pepper at this time. Finish the sauce by stirring in the unsalted butter.
Add the cooked pasta to the sauce and toss until well coated.
Serve the pasta topped with grated Pecorino Romano or Parmesan cheese and parsley.
Barb
Simple plus delicious equals perfect! Thanks for sharing!
Larry
Always great to discover a new place, especially one that will share a recipe. Good for son for adapting it to his taste.
Mimi Rippee
This sounds so lovely. Perfect, really.
Judee
We never do get tired on Pasta and this simple dish sounds delicious ! Nothing like a good Italian restaurant .
angiesrecipes
A simple but tasty and satisfying meal!
Lea Ann
Wonderful! I think everyone should have a signature dish, and this one sounds absolutely delicious. I’ll be making this one soon.
Frank Ciotti
I’ve made a similar recipe before with beef, thanks for reminding me !
Jeff the Chef
I live in Chicago, but I haven’t been to Ceres Table. I’ll have to check it out!
Velva Knapp
Jeff, the restaurant is permanently closed now. Sad.
Jeff the Chef
Oh, bummer!
Hannah
Absolutely a classic, and for good reason. I feel cozy and cared for by just looking at these photos!
Alfreda James
Yummo!!!
Liz
I remember eating this in a cafe on the streets of Rome. I don’t know why I’ve never made it at home—now I have a tasty recipe to try!
Yeah, Another Blogger
I’m ready to have a nice big serving!
Shirley L. McFadden
The recipes looks great
Diane
This sounds and looks so good!
Raymund
Love how simple yet flavour packed this pasta is! Yum
Tandy | Lavender and Lime
Anything pasta based is a winner in my books!
Ben | Havocinthekitchen
I’ve tried many authentic Italian pasta sauces, but I don’t recall making this recipe. So good – another one to try!
jeanie
I love all’Amatriciana. Rick makes it but hasn’t in a long while. I’m going to have to share your recipe with him — t sounds wonderful. But then, what’s not to love! What’s your favorite wine for this?
Marce
What a delicious spaghetti all’amatriciana you have made!….so yummy and easy!!…..Abrazotes, Marcela
Heidi
I love your easy step-by-step instructions. You’ve made this easy to easy to follow. I also loved the idea to use the cubed pancetta… YUM!
Roz | La Bella Vita Cucina
You’ve got it down, Velva, as one of the ‘hand’s down” best Italian pasta recipes of all time!
My first experience tasting this classic recipe was when I visited my cousins in 2012. Very unheard of in the States, that’s for sure!
Molto delicioso!
I’ve only made Amatriciana once, and it’s been such a long, long time that your recipe that you’ve kindly shared will be my ‘go-to’ recipe for Amatriciano! Grazie for sharing!
Ciao,
Roz
2pots2cook
Yay! Simple is always the best!
David Scott Allen
I absolutely love amatriciana — I had it for my 30th birthday and fell in love. Lucky for me, if I get it in Rome, it never has any garlic at all — just guanciale (which I wish I could get) and tomatoes. So simple and so good! Thanks for sharing your sin’s version — I will give it a try without the garlic, of course! I love that he adds Calabria]n peppers!
Susan
This looks wonderful and perfect for the cooler days we’ll be having soon! So glad your son was able to obtain the recipe and thank you for sharing it!
Nikki - Notes of Life
This looks and sounds delicious!