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Bucatini all'Amatriciana

This humble pasta dish with the nearly unpronouncable name comes from the town of Amatrice in Abruzzo. It is traditionally made with guanciale, but we like it just the same with pancetta. It should be quite spicy - not inedible - but hot. If a little sweat forms on your brow, you know you've made it well.


  • 2 1/4" think slices of pancetta, chopped
  • 1 red onion, sliced thickly
  • 4 cloves garlic, sliced thinly
  • 2 chopped fresh chiles or 1 teaspoon crushed red pepper
  • 2 cups tomato sauce (yours or ours)
  • 1 handful of basil, chopped
  • 1 pound bucatini
  • grated Parmigiano Reggiano


Place a large sauté pan over medium-high heat and add the pancetta to the pan in one layer. Cook for 5 - 8 minutes, allowing the fat to render out and the pancetta to crisp on all sides. Remove the pancetta and drain off a bit of the fat from the pan - you want to leave about 3 tablespoons. If you don't have this much, add a bit of olive oil.

Add the red onions and fresh chiles or crushed red pepper and sauté until golden brown. Add the garlic and cook for 1-2 minutes. Add the pancetta back to the pan and add the tomato sauce. Simmer for a few minutes to allow the flavors to mingle.

Cook the bucatini in salted boiling water until just short of done. Remove and add directly to the pan of sauce, along with a ladleful of the pasta water. Crank the heat to high and toss together until the sauce coats the pasta. Turn off the heat, stir in the basil and some grated parmigiano and serve immediately.


Fra'Mani Artisanal Pancetta


Fra’Mani's Pancetta is a salted and dried skinless pork belly, made according to the traditional Italian production method of pancetta arrotolata (rolled pancetta). Hand-trimmed, hand-salted and slowly aged, this pancetta is characterized by a balanced proportion of lean and fat and the aromas of garlic, clove, bay leaf, and black pepper.

This is an essential ingredient in so much Italian cooking. Crisp chunks of pancetta in a pan with garlic and onions before adding a spicy tomato sauce for Sugo Amatriciana.  Make the tastiest carbonara with eggs and parmigiano. This pancetta can be sliced thinly and enjoyed on a salumi platter.  The uses are truly endless!

You'll receive a one-pound chunk of UNSLICED, vacuum-packed pancetta.

United States
Approximately 1 lb
$17.00 (Currently Sold Out)


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