Spaghetti all’Amatriciana

Spaghetti all’Amatriciana

This recipe comes directly from the home and farm where our olives are grown and cold pressed into EVOO, in Perugia, Italy. 

According to the Hannyah, "Although this is a typically Roman pasta, it is a family favourite, and one we always make when getting together. The recipe traditionally calls for guanciale, an Italian cured meat from the pork cheek/ jowl. If you can’t find this, you can use pancetta as a substitute. As with all Italian recipes, quality of ingredients is key, so try to find good quality olive oil, pasta, tomatoes, and cheese especially."

Take her word for it! This pasta recipe is simple, and each ingredient shines. Make sure to invest in quality for this, and you'll taste the difference! 

Recipe serves 4.

  • Ingredients

    • 12 oz good-quality dried spaghetti 
    • 1 12 oz. tin of peeled tomatoes; San Marzano tomatoes are ideal. 
    • 5 oz guanciale (or substitute pancetta if guanciale is unavailable)
    • 1/4 Cup dry white wine
    • Salt, to taste
    • Le Vigne Extra Virgin Olive Oil
    • Pinch of red pepper flakes
  • Print

    Preparation

    1. Start by bringing a large pot of generously salted water to a boil. The water should taste like the sea! 
    2. While the water boils, drizzle some Extra-Virgin Olive oil into a pan. Slice the guanciale or pancetta into bite-sized pieces. Sauté over medium-low heat to gently render the fat until the meat is browned and crisp, but not burned. Add the white wine to the pan, and let it simmer so the alcohol cooks out. Once cooked, remove the guanciale from the pan, reserving the fat and wine mixture in the pan. 
    3. Next, add a pinch of red pepper flakes and canned tomatoes to the same pan and cook for 15 minutes, allowing the sauce to reduce and the flavours to marry. Season to taste with salt and pepper. 
    4. Meanwhile, cook your pasta to the packet instructions, but check regularly so that you achieve an al dente texture. Once the pasta is cooked, add it to the pan with the sauce, reserving some of the pasta water. Continue to stir gently, adding in the pecorino cheese and small amounts of the pasta water until you achieve a glossy texture and evenly cover the pasta. 
    5. Top with additional pecorino cheese and a healthy drizzle of extra virgin olive oil to finish. 
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