Spaghetti All’Amatriciana



  • 3/4 cup Guanciale; finely chopped
  • 1/8 cup of My Brother's Olive oil
  • 1/8 tsp Pepper; red; flakes or peperocino (chili pepper)
  • 1/2 cup of Wine; dry; red or white
  • 1 can of Isola San Marzano Tomatoes
  • Salt (for taste)
  • 1 lb of Isola Spaghetti
  • 1 cup of Parmigiano Reggiano

Preparation Instructions

  1. In a heavy bottom saute pan, add the guanciale, Olive Oil., chili and cook over a medium flame for 2-3 minutes, stirring constantly with a wooden spoon.
  2. Add the wine and cook for another 2 minutes until the wine is reduced to 2 tablespoons.
  3. Add the tomatoes and reduce to a low flame and simmer for 45 minutes until reduced by half.
  4. Cook pasta in boiling salted water (2 gallons) until barely al dente.
  5. Transfer the pasta to the saute pan containing the Amatriciana sauce. Cook for another 1-2 minutes.
  6. Add 6 tablespoons of the freshly grated Parmigiano Reggiano cheese to the pasta, toss and serve on a warm dinner plate.
  7. Serve the remaining Parmigiano Reggiano on the side.

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