THE 4 ROMAN PASTAS
Amatriciana

Born in Amatrice, a small town just outside Rome, Amatriciana (ah-mah-tree-CHAH-nah) combines pasta, guanciale, tomatoes, pecorino romano and spices into one of Italy’s most beloved dishes. Tomatoes first arrived in Italy in the late 1500s, quickly earning their place in Roman kitchens and transforming traditional pastas.

By the 19th century, Amatriciana was a staple of Rome’s working class neighborhoods like Trastevere and Testaccio - areas known for simple, hearty dishes that could feed entire families and communities. To this day, these same neighborhoods remain the best place to enjoy Amatriciana.

Broders’ Amatriciana Recipe

INGREDIENTS

3/4 cup plum tomatoes
1/2 tsp. crushed garlic
2 tsp. shallot, diced
1/2 tbsp. pecorino romano
2 tbsp. guanciale, diced (find it in store)!
- Guanciale is a cured pork product similar to pancetta or bacon. Salty, fatty and when rendered: perfectly crispy.
2 tbsp. olive oil
1 lb. spaghetti
1 tbsp. kosher salt (for cooking pasta)
1/2 cup pasta water (you may not need all)

DIRECTIONS

Start by adding olive oil to pan over med/high heat, add garlic & shallot, cooking until fragrant
Add guanciale, don’t move it too much, let it get crispy!
Add tomatoes, crushing with the back of a spoon to make a sauce
Boil 4 quarts of water (don’t forget to salt your pasta water) - add pasta & cook (don’t forget to reserve water before draining)
Add cooked pasta to pan with sauce & toss, adding pasta water to thicken as needed.
Toss with more romano & serve!

DIRECTION

The Four Icons of the Roman Table

The expansion of the Roman Empire brought a boom in trade and cultural diversity to Italy – paving the way for the creation of four iconic dishes that are indisputably part of the Roman Table.

But as the saying goes, Rome wasn’t twirled in a day. These dishes were developed over the course of centuries, even millennia, as Romans were exposed to new imported ingredients, adjusted to changing lifestyles and integrated techniques brought from foreign cultures.

There are four iconic Roman Pastas all connected – playing off each other while holding their own place in the canon of Roman cuisine. Try your hand at cooking up some old world magic.