Recipe: George's Spaghetti all’Amatriciana

Here's Made In Hospitality & Partnership Lead George Steckel's recipe for Spaghetti all’Amatriciana that utilizes a Made In Stock Pot and Saute Pan!

spaghetti all'amatriciana on fork


  • Guanciale (cut into chunks) or pancetta or bacon - 1/4 lb
  • Olive oil
  • Crushed tomatoes - 15 oz
  • Crushed red pepper flakes - 1 tbsp (depending on spice preference)
  • Fennel seed - 1 tsp
  • Pecorino Romano - a lot
  • Parmigiano Reggiano - a lot
  • Pasta (rigatoni/spaghetti/bucatini recommended) - half a box


  • Boil water in Stock Pot
  • While water is boiling, render guanciale over medium heat in Saute Pan, adding olive oil to help the process go faster
  • After around 10-12 minutes when the guanciale is starting to get crisp, add crushed red pepper and fennel seed and toast for one minute
  • Add crushed tomatoes and stir
  • Salt pasta water so it tastes a little less salty than the sea
  • Drop pasta in and stir, cook 3 minutes less than package states
  • Once pasta is a little less than al dente, add pasta straight from the Stock Pot to the Saute Pan and bring the sauce and pasta to a boil
  • Add enough water to continue cooking the pasta in the sauce and shake and stir the pan every so often until the pasta is perfect
  • Off heat, toss in a mix of Parmigiano Reggiano and Pecorino Romano and serve immediately with more cheese on top and a drizzle of olive oil

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1 comment

  • Mary Lee

    Great recipe, with all ingredients in my quarantine stockpile!

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