We can’t take full credit for this great Spaghetti alla Amatriciana. First credit goes to the fabulous ingredients (they do make a difference!) and recipe inspiration goes to Julia Della Croce. We used her recipe but subbed the Passata di Pomodoro from Quattrociocchi for the fresh tomatoes and tomato paste. (Hey, it was a Friday night — venerdi sera– after work, after all).
2 tablespoons extra-virgin olive oil (Nocellara or Carolea from Tenute Librandi)
1/2 small onion, finely chopped
4 ounces pancetta
1/8 teaspoon red pepper flakes, or to taste
250 gr Passata di Pomodoro from Masseria Mirogallo (so half of the 500 gr jar)
1/2 teaspoon Ravida Sea Salt
4 tablespoons freshly grated semi-aged pecorino (cacio romano), or good pecorino romano, plus more for serving
500 grams (1.1 lb) imported Italian spaghetti or bucatini (Gragnano in Corsa Pasta)
2 tablespoons kosher salt for cooking pasta
Prepare the pasta and the sauce following Julia Della Croce’s recipe. Saute the pancetta and onions, add the tomatoes, red pepper, and salt. Add a portion of Pecorino. Cook and drain the pasta, reserving some pasta water. Coat the pasta with a portion of Pecorino, before combining the pasta and sauce. 30-40 minutes, start to finish, for a fabulous meal.
