Spaghetti Amatriciana with Mushrooms, Olives & Ham (Modern Roman-Inspired)
"**Origin & History** Spaghetti all’Amatriciana was born in the hill town of Amatrice, east of Rome, as a rustic shepherd’s sauce built on guanciale, pecorino romano, and tomatoes. Originally evolving from *gricia*—a tomato-free ancestor—it traveled to Rome in the 19th century, becoming a cornerstone of Roman trattoria culture, prized for its balance of fat, acidity, and heat. **Comparison & Differentiation — Why This Version** This interpretation respectfully departs from orthodoxy. Where the classic relies solely on guanciale, this premium home-style version layers cooked ham with mushrooms and black olives, introducing umami depth and Mediterranean salinity. Bell pepper adds gentle sweetness, while hot peppers provide a controlled warmth. Tomato paste, diluted and simmered briefly, offers concentration rather than excess liquid, creating a sauce that clings luxuriously to the spaghetti. It is a Roman spirit filtered through modern pantry accessibility. **Sensory Experience & Pro Tips** Expect a glossy, brick-red sauce with aromas of garlic, chili heat, and cured meat. The mushrooms lend tenderness, the olives a briny snap, and the pasta remains al dente yet generously coated. Finish with chopped parsley for freshness. Serve immediately in warmed bowls, with a drizzle of olive oil and, if desired, a restrained shower of aged hard cheese."
Health Benefits
Instructions
Slice the onion and bell pepper into thin strips; slice mushrooms and ham; mince garlic and hot peppers.
Heat the cooking oil in a wide pan over medium heat. Sauté the onion until translucent, then add garlic and hot peppers and cook until fragrant.
Add mushrooms, ham, olives, and bell pepper. Cook until softened and lightly caramelized.
Stir in tomato paste mixed with ½ cup hot water. Simmer for 3 minutes, then reduce heat.
Boil well-salted water and cook spaghetti until al dente (about 6 minutes). Drain.
Add spaghetti to the sauce, toss thoroughly to coat, and adjust seasoning.
Serve hot, garnished with chopped parsley.