Pancetta Tomato Amatriciana
Rustic, rich, and unmistakably Roman — this Pancetta & Tomato Amatriciana brings the bold soul of Lazio straight to your kitchen. With just a handful of ingredients, it delivers layer upon layer of flavour: crispy cubes of De Gustibus Pancetta, a vibrant tomato base, and Garofalo Spaghetti catching every silky strand of sauce. Finished with a snowfall of sharp Parmigiano Reggiano, it’s a true celebration of tradition, simplicity, and the joy of a well-cooked meal.
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Ingredients:
- 200g Garofalo Spaghetti
- 100g De Gustibus Pancetta Block, diced
- 400g Rodolfi Finely Chopped Tomatoes
- 1 small onion, finely chopped
- 1 garlic clove, minced
- ½ tsp red chili flakes (optional)
- 50g De Gustibus Parmigiano Reggiano, grated
- Extra virgin olive oil
- Salt and black pepper, to taste
Recipe:
- In a pan, heat a drizzle of olive oil and sauté pancetta until golden and crispy.
- Add onion and garlic. Cook until softened.
- Stir in chili flakes and crushed tomatoes. Simmer for 10–15 minutes.
- Meanwhile, cook spaghetti in salted boiling water until al dente.
- Toss drained pasta into the sauce, adding a splash of pasta water if needed.
- Stir in Parmigiano Reggiano, season to taste, and serve hot.
Bellissimo - enjoy!
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Buon appetito — may every forkful bring you closer to Italy, one delicious bite at a time.
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