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There is sad news in the Toronto food scene. Campagnolo, one of the best Italian spots in the city, has announced their decision to close after 10 years. Their famous burrata, bone marrow, and spaghetti all’Amatriciana dishes will be greatly missed.
Fortunately for fans like myself, they previously posted their spaghetti all’Amatriciana recipe via instagram story. Here in my version I use the same ingredients. However, I have scaled it down in size and made it slightly healthier (i.e. less salt and oil).
Amatriciana sauce is a traditional, tomato-based pasta sauce from the northern Italian town of Amatrice. This version has nutritious vegetables blended into the tomato sauce. It’s actually a genius way to sneak vegetables into kids. They won’t have a clue. The sauce ingredients are simply puréed in a blender or food processor, then cooked for thirty minutes to thicken.
Traditionally, an Italian cured pork cheek called guanciale is used in this pasta. You will have to go to a specialty shop to find this, or substitute it with easier to find pancetta as I did. Pancetta is an Italian, salt-cured bacon made of pork belly.
Cut it into lardons (small, cube-like strips) and crisp in a pan, then reduce the heat and stir in garlic and chilli flakes before finally adding the sauce.
Cook the pasta in salted water until al dente. Drain it, then toss it with olive oil and parsley before adding enough of the prepared sauce to thoroughly coat the pasta.
Use tongs to lift a serving of pasta out of the pot, then use a twirling motion while setting it down onto a plate to achieve a tall nest shape.
The people of Amatrice use their locally produced Pecorino cheese for this pasta. After you plate the pasta, top it with a generous amount of pecorino cheese, more parsley, and a drizzle of olive oil, if desired.
Time to dig in! I plan to visit Campagnolo again before they close the doors. But it will be to say farewell to their restaurant, not this delicious pasta. I will get a cozy seat by the window, have a lovely glass of vino, and savour their fantastic bone marrow and burrata dishes one last time.
Interested in trying a tasty Italian-Korean fusion pasta? If so, check out my Korean Spiced Orecchiette.Print
A beautiful pasta from the northern Italian town, Amatrice. This tomato-based pasta features pork belly and pecorino cheese.
20 ounces (567 g) canned San Marzano tomatoes *
1 small carrot, roughly chopped
1/2 red bell pepper, roughly chopped
1/2 green bell pepper, roughly chopped
1/2 small Spanish onion, roughly chopped
2 cups (473 ml) water
3 tbsp olive oil
1 tsp salt
1 lb (454 g) spaghetti
1 tsp olive oil
250 g pancetta, cut into lardons (small, cube-like strips) **
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
3 tbsp flat-leaf Italian parsley, chopped
pecorino cheese, freshly grated
Cook sauce in a saucepan over medium heat until it begins to thicken, about thirty minutes. You don’t want it to be too thick.
Cook spaghetti to al dente in salted water according to package directions.
Meanwhile, heat 1 tsp olive oil in a frying pan over medium heat and cook the pancetta for a couple minutes until it begins to crisp. Reduce the heat to low and add in the garlic and red pepper flakes. Stirring occasionally, cook for another minute.
Pour the sauce into the pan and let simmer until the pasta is ready.
Drain the spaghetti and return it to the pasta pot. Toss it with a bit of olive oil and some parsley.
Use tongs to lift each serving of pasta out of the pot, then use a twirling motion while setting it down onto a plate to achieve a tall nest shape.
Top each pasta nest with pecorino cheese, more parsley, and a drizzle of olive oil, if desired.
* You can substitute with regular whole, canned tomatoes.
** If you want to go more authentic, use guanciale (Italian cured pork cheek) instead. This will be a bit more difficult to find than pancetta (Italian cured pork belly bacon).
Keywords: spaghetti all’amatriciana, italian, pasta