Pancetta and Tomato Amatriciana
BROUGHT TO YOU BY Prodotti
There is nothing more traditional than a timeless bowl of spaghetti, smothered in a rich tomato sauce. Add restaurant-quality Italian to your repertoire!
Few dishes capture the bold, rustic spirit of Italian cuisine like Amatriciana. Hailing from the Lazio region, this classic sauce is a celebration of simplicity, letting each ingredient shine. De Gustibus Pancetta Block lends its rich, smoky depth to a vibrant tomato base, while Garofalo Spaghetti perfectly cradles every luscious bite. Finished with the sharp, salty kick of De Gustibus Parmigiano Reggiano, this dish is a tribute to tradition — effortless yet packed with flavour.
Serves: 2-3
INGREDIENTS
extra virgin olive oil for cooking
100 grams De Gustibus Pancetta Block, diced
1 small brown onion, finely chopped
1 clove garlic, crushed
½ teaspoon red chilli flakes, optional
400-gram can Rodolfi Finely Chopped Tomatoes
200 grams Garofalo Spaghetti
50 grams De Gustibus Parmigiano Reggiano, grated
sea salt and ground pepper
METHOD
Heat a drizzle of olive oil in a medium frying pan and cook the De Gustibus Pancetta until crispy.
Add the onion and garlic and cook until soft. Stir in the chili flakes, if using, and the Rodolfi Finely Chopped Tomatoes and simmer for 10–15 minutes.
Meanwhile, cook the Garofalo Spaghetti in a pot of salted boiling water until al dente. Take out ¼ cup of the cooking water then drain the pasta.
Add the pasta to the sauce and toss to coat, adding the reserved pasta water if needed. Stir in most of the De Gustibus Parmigiano Reggiano and season with salt and pepper if needed. Scatter over the remaining cheese and serve immediately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.