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Recipe: George's Spaghetti all’Amatriciana

Team Made In|Mar 18, 2020

Here's Made In Hospitality & Partnership Lead George Steckel's recipe for Spaghetti all’Amatriciana that utilizes a Made In

Stock Pot


Saute Pan



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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