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Recipes with Scott >

Chef Scott's Spaghetti Inspired by Amatriciana

Chef Scott's Spaghetti Inspired by Amatriciana

Inspired by the classic Roman dish, this spaghetti brings together slowly rendered guanciale, rich tomato sauce, and Pecorino Romano. Martone Street Campagna Marinara makes it simple to bring these traditional flavors to the table. The secret is in the technique: let the guanciale render slowly, finish the pasta directly in the sauce, and add the cheese off the heat for a silky, glossy finish.

Serves 4

Ingredients

  • 1 lb. dried spaghetti, preferably Pasta di Gragnano
  • 6 oz. guanciale, very thinly sliced, then cut into 1-inch pieces
  • 1 24 oz. jar Martone Street Campagna Marinara
  • 3 oz. finely grated Pecorino Romano cheese, plus more for finishing
  • Kosher or sea salt, as needed
  • About 1 cup reserved pasta cooking water

Instructions

1. Render the Guanciale

Place the guanciale in a cold, wide skillet. Set over medium-low heat and render slowly until the fat is released and the edges are crisp while the centers remain tender.

2. Build the Sauce

Remove about one-third of the guanciale and reserve for finishing. Leave the remaining guanciale and rendered fat in the skillet. Add the entire jar of Martone Street Campagna Marinara and bring to a gentle simmer. Cook for 5–7 minutes, allowing the sauce and guanciale fat to come together.

3. Cook the Pasta

Meanwhile, bring a large pot of generously salted water to a boil. Cook the spaghetti until about 2 minutes shy of al dente. Before draining, reserve at least 1 cup of pasta cooking water.

4. Finish the Pasta in the Sauce

Transfer the spaghetti directly into the skillet with the sauce. Add about ½ cup of reserved pasta water and toss vigorously over medium heat for 1–2 minutes, until the pasta is al dente and the sauce is glossy and clings to every strand. Add more pasta water as needed.

5. Add the Pecorino

Turn off the heat. Gradually add the grated Pecorino Romano while tossing continuously. Add a splash more pasta water if needed to keep the sauce silky and emulsified.

6. Plate and Serve

Divide the spaghetti among four warm bowls. Finish with the reserved guanciale and a generous shower of freshly grated Pecorino Romano. Serve immediately.
Campagna Marinara | Tomato, Onion, Olive Oil & Basil
Campagna Marinara | Tomato, Onion, Olive Oil & Basil
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - Nutrition Label
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street - By Scott Conant
Campagna Marinara | Tomato, Onion, Olive Oil & Basil - Martone Street

Martone Street

Campagna Marinara Tomato, Onion, Olive Oil & Basil

Rustic and hearty, our Campagna Marinara combines tomatoes, sweet onion, garlic, basil, and olive oil for a flavor that feels homemade. Crafted by Chef Scott Conant, it brings restaurant-level taste... Learn more
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Sale price $9.99

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Frequently Asked Questions

1. What is spaghetti inspired by Amatriciana?

Spaghetti inspired by Amatriciana is a Roman-style pasta dish made with guanciale, tomato sauce, and Pecorino Romano cheese. Scott Conant’s version uses Martone Street Campagna Marinara for a flavorful, simplified take on the classic.

2. What sauce should I use for spaghetti Amatriciana?

Martone Street Campagna Marinara is ideal for this recipe, bringing rich tomato flavor to the dish. Combined with slowly rendered guanciale and Pecorino Romano, it creates a silky, savory sauce.

3. What is guanciale, and can I use it in pasta?

Guanciale is cured pork jowl known for its rich flavor and delicate texture. It is traditionally used in Roman pasta dishes and adds depth to the sauce as its fat slowly renders in the skillet.

4. How do you get a silky sauce that clings to spaghetti?

Finish the spaghetti directly in the skillet with the sauce and a splash of reserved pasta cooking water. Toss vigorously to emulsify the sauce, then add the Pecorino Romano off the heat to create a smooth, glossy finish.

5. What cheese is best for spaghetti inspired by Amatriciana?

Pecorino Romano is the traditional choice for its salty, sharp flavor. Finely grate the cheese and add it gradually off the heat, tossing continuously to create a silky sauce without clumping.

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