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 Masseria Mirogallo 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.