Scenes from My Pantry
weeknight wonders

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.

Spaghetti all’ Amatriciana

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. Return protein to pot. 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.

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