Photo: Chef Curtiss Hemm
Mar 05, 2025 —
We’re nearing the end of winter, and some may be looking for a little comfort to go along with the change of seasons. A classic Italian pasta dish can go a long way!
Every month, Chef Curtiss Hemm joins Northern Light. Hemm is the founder of the Carriage House Cooking School in Peru, outside of Plattsburgh, and he’s the executive chef at The View restaurant at the Mirror Lake Inn in Lake Placid.
Pasta All’amatriciana is a traditional Roman pasta. It features pancetta, pecorino, and tomato sauce.
“It just becomes this harmonious heaven of flavors and tastes and textures in the pan,” Hemm said.
Hemm spoke with Northern Light co-host Catherine Wheeler about how to get the pasta onto your table.
Catherine WheelerThis traditional Italian pasta makes for an affordable and comforting meal
Pasta All’amatriciana
1 lb long pasta, such as buccatini
4 oz diced pancetta
1/4 cup grated pecorino cheese
1 cup tomato puree
2 tbsp extra virgin olive oil
1/2-1 cup white wine
1 tsp chili flakes
1 tsp black pepper
1. Place the pancetta in a pan with extra virgin olive oil and the crushed chili flakes.
2. As soon as the fat part of the pancetta starts becoming transparent, pour the white wine in and cook until it evaporates (au sec).
3. Drain the pancetta, remove it from the pan and set aside.
4. Add the tomato puree to the saute pan and cook an additional 5-7 minutes. If it gets too reduced, add a bit of warm water, a tablespoon or so at a time.
5. Meanwhile, cook the pasta until it’s al dente, then strain it. Add it to the sauce in the pan. Add the pancetta and mix well to combine.
6. Grind some black pepper and season with grated pecorino cheese before serving it.