I’m sure you heard about the earthquake that hit the small town of Amatrice in Italy. I’ve never been, but I’ve had their signature dish, pasta all’amatriciana.
I’d never cooked it before, but there’s a movement for people to either cook it at home to raise awareness and funds for relief in the town, or to go out and eat it at one of the restaurants serving it and donating some of the proceeds to the charities.
It’s pretty easy to cook though – the hardest part really is just finding guanciale, a bacon-type meat that’s the star of the dish. But if you can’t find it, you can just substitute fatty pancetta.
Here’s the basic recipe for 4 people:
- 4 ounces Guanciale Amatriciano, sliced thin and chopped into pieces
- 2 tablespoons olive oil
- a splash of white wine
- pinch of black pepper
- pinch of red pepper flakes
- 3 cloves garlic, chopped
- 6 or 7 San Marzano tomatoes, chopped
- box of spaghetti
- freshly grated Pecorino cheese
- Cook the guanciale in the olive oil for 4 minutes. Scrape bits up with white wine.
- Add red pepper, black pepper, and garlic for about 5 minutes.
- Add tomatoes and simmer on low heat for 15-20 minutes.
- Cook spaghetti, and then add to the sauce.
- Plate, and add the Pecorino on top.
Pair it with a high-acid Italian red like Barbera, Sangiovese, or Cannonau that’ll go well with the tomatoes and delicious fat in the dish. We had this super affordable Cannonau from Sardegna.
And then donate here! If you cook or eat your own dish, post a pic on social with #AmatricianaPerAmatrice.