Spaghetti Amatriciana
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.
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.
Shop the Recipe
Find all these ingredients plus imported Pecorino Romano and Guanciale in-store!
Whole peeled San Marzano tomatoes, grown and imported from Italy.
28 oz
Direct from Mancini: We produce our classic line pasta only using the durum wheat that we grow and harvest every year in the fields surrounding our pasta factory, following the Good Agricultural Practices. Semolina and water are the only two ingredients. We use circular bronze dies to shape our pasta and then we dry it at temperatures below 55°C. It takes about 23-25 hours for our short pasta cuts and up to 44-46 hours for our long pasta cuts.
Spaghetti have a a length of 260 mm and a diameter of 2,2 mm. Their cooking time is between 9 and 11 minutes.
Our signature extra virgin olive oil is made exclusively from 100% Nocellara del Belice olives, harvested in the sun-drenched groves of Southwest Sicily. These vibrant green olives are known for their exceptional quality and flavor - prized by chefs and home cooks alike for their balance of fruitiness and gentle spice.
First cold pressed to preserve the olives’ full integrity, this liquid gold is the very essence of Sicilian terroir: smooth & buttery on the palate, with notes of green tomato and artichoke. A peppery finish rounds it out, making it a dynamic and well-balanced oil perfect for daily use.
Drizzle is over warm focaccia, swirl it into soups. Finish roasted vegetables or grilled fish. Use in pasta sauces or over gelato with a sprinkle of sea salt.
This is your everyday oil - but it tastes anything but ordinary
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