Spaghetti dish raising money for Italian town after earthquake

- A massive earthquake devastated the town of Amatrice, Italy last month. Several Michigan restaurants are banding together to raise money to send over in aid.

Amatrics is the birthplace of the famous pasts dish, Spaghetti all'Amatriciana. So, several local restaurants have added the dish on their menu and selling it for $15 -- with 100% of the proceeds going towards the relief fund.

Chef Anthony Lombardo of Bacco Ristorante joined us in the FOX 2 Cooking School to tell us more about the famous dish, and to share his recipe for it. You can find that recipe below.

The dish will be available at these restaurants for the month of September. You can also make a donation directly to the cause via a GoFundMe page here.

  • Andiamo, All Locations
  • Assaggi Bistro, Ferndale
  • Bacco Ristorante, Southfield
  • Bella Piatti, Birmingham
  • Bigalora Wood Fired Cucina, All Locations
  • Bucci Ristorante, Grosse Pointe Woods
  • Chartreuse Kitchen & Cocktails, Detroit
  • Clarkston Union, Clarkston
  • Coach Insignia, Detroit
  • Cucina Medoro, Birmingham
  • Cuisine, Detroit
  • Fenton Fire Hall, Fenton
  • Gold Cash Gold, Detroit
  • Il Posto, Hollywood, Fl
  • Katoi, Detroit
  • La Cucina Del Vino, Shelby Township
  • La Strada Dolci E Caffé, Birmingham
  • La Vita Bistro, Pinckney
  • Local Kitchen & Bar, Ferndale
  • Novi Chophouse, Novi
  • Pops For Italian, Ferndale
  • Saffron Café, Coldwater
  • Selden Standard, Detroit
  • Silver Spoon, Rochester
  • The Franklin, Traverse City
  • The Root Restaurant & Bar, White Lake
  • The Stand Gastro Bistro, Birmingham
  • The Twisted Mitted, Detroit
  • Trattoria Stella, Traverse City
  • Tre Monti Ristorante, Troy
  • Union Woodshop, Clarkston
  • Vinsetta Garage, Royal Oak

SPAGHETTI ALL'AMATRICIANA
(serves 6)

8 oz. Guanciale, secetioned and cut 1/16" thick
¼ c extra virgin olive oil
½ t chile flakes
1 medium size yellow onion cut into 1" strips
28 oz can of Italian pealed tomatoes crushed by hand
Salt and pepper to taste
1 lb spaghetti or bucatini
¼ cup parsley roughly chopped
½ c pecorino romano grated

Bring a large pot of salted water to boil. In a large sauté pan add, Guanciale, EVOO, chile flakes and sauté together till Guanciale is slightly crisp.  Remove Guanciale from pan, but not the oil.  Add the onions to the pan with the oil and sauté till translucent. Add the tomatoes, salt and pepper and simmer for 10 minutes.  Boil your favorite pasta till very al dente and reserve 1 cup of the pasta liquid.  Add the pasta back to the pan with the tomatoes, add parsley, pasta liquid, pecorino cheese and the Guanciale and sauté together for 3 minutes.

Serve and enjoy!


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