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Tuesday, October 20, 2009

Pasta All'matriciana

Pasta All'matriciana is a sumptuous, simple dish. It's rich and hearty, with a spicy, salty bite. Traditionally made with spaghetti or bucatini, I subbed farfalle because that's what I had. I added garlic, also untraditional, and used a local bottled tomato sauce to make this a weeknight-friendly dish. This recipe generously serves two, or allows for a small lunch portion the following day.


1/2 pound farfalle, cooked al dente
1 tablespoon olive oil
Half an onion, sliced thinly
2 cloves garlic, minced
Salt, pepper and crushed red pepper to taste
1/3 pound pancetta, cubed
Half a bottle of good quality chunky tomato sauce, or homemade sauce
Pecorino cheese, to taste

Saute the onion in olive oil over medium heat until soft and lightly browned in a large skillet. Add garlic and stir to combine. Add salt, pepper and crushed red pepper. Meantime, in a small skillet, saute pancetta until crispy and brown. Remove with slotted spoon and add to onion mixture, along with about a tablespoon of the fat. Add al dente pasta to the pancetta and onion mixture and combine. Pour in tomato sauce and heat until warmed. Serve with pecorino, a crispy green salad and a glass of good red wine.


  1. I love all'matriciana :-) Perfect for the fall...

  2. yum! you should make it for two lunch portions. one for me. one for you.

  3. Oh. MenuManiac, I should have! But we ate the whole thing...urp.

  4. Mardi, congrats on the Foodbuzz nomination! Love what you've done with your blog : )

  5. Thanks Maria - it's just all kind of happened!!!!

  6. It's terrific - you've done all the right stuff and earned it!

  7. This is one of my favorite recipes, your version looks fantastic!

  8. Provate la vera ricetta originale sulla matriciana