Salvatore Fazzari's Amatriciana

Salvatore Fazzari is the founding director of Mobilia. With a background in product and interior design, Salvatore joined his father’s furniture manufacturing business in 2010 and began a new venture sourcing designer European furniture brands. This has led to partnerships with some of the world’s leading design companies including Cassina, Kettal, Poltrona Frau and Moroso as well as collaborations and talks with some of his favourite design visionaries such as Doshi Levien, Jaime Hayon, Patrizia Moroso, Michael Anastassiades and more.

Salvatore is passionate about the culture of design and helping to create a broader awareness in Australia. Through this platform, he contributes to a range of local charities by raising funds and generating exposure for their causes. In his own time, Salvatore is also an amateur DJ and avid basketball player who loves to cook.

Salvatore has fond memories of travelling to Rome as a child and has chosen to share his recipe for amatriciana. A simple dish to prepare, amatriciana uses just a few key ingredients and is very flavoursome, which makes it a perfect staple for those who are time poor. It is perfectly balanced and can be dialled up or down depending on the amount of chilli or guanciale you add.

INGREDIENTS

(Serves 4)

1 small brown onion

A few thick slices of guanciale

Spaghetti, preferably Barilla no.7 (traditionally, bucatini is used)

Fresh chilli

Olive oil

Salt

Fresh Parmigiano (alternatively Grana Padano)

Tin of tomatoes, preferably Annalisa

METHOD

1. Generously salt a large pot of water and bring to the boil
2. Finely dice the onion and cut the guanciale intro strips (approximately 1cm wide)
3. Add oil to a pan on a medium heat and cook the guanciale, using a wooden spoon to stir. Add a touch of salt.

4. Remove the guanciale and place on a plate.

5. Add the onions to the same pan and cook on a medium heat until transparent.

6. Add fresh chilli and cook for 20 seconds or so before adding the guanciale back into the pan along with the tinned tomatoes (if whole, use the wooden spoon to break them apart or use a blender).

7. Stir the sauce and add salt to taste. Bring to a boil and then reduce to a simmer for 15-20 minutes.

NOTES

For a vegetarian alternative, leave out the guanciale and add black olives at the same time as the fresh chilli and tinned tomatoes for extra flavour.

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