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Spaghetti alla Bomba

Spaghetti alla Bomba is one of my favourite pasta dishes to make. If you know about Bomba sauce, then you know how good it is. It’s an antipasto spread filled with Calabrian chili peppers, eggplant, mushrooms (porcini or mixed), sundried tomatoes, olives and other spices. The best is from my family’s hometown of Serra San Bruno in Calabria, Italy. So, if you find a jar of it and it says it’s from Serra San Bruno, grab it! I always have a jar of bomba sauce in the house, ALWAYS!


Recipe by Mark Calaminici | Food Loves Company

Serves 4


200g pancetta, cubed or chopped

1 tbsp. extra virgin olive oil, if needed

Half of a medium zucchini, diced


Freshly cracked pepper

1 Jar (314ml) Bomba Calabrese sauce

1 lb Spaghetti

100g Parmigiano-Reggiano, finely grated, more for garnish


1. In a large frying pan over medium heat, add pancetta and cook until it starts to render and get crispy. Once cooked, remove to a plate lined with paper towel.

2. If the pancetta rendered a lot of fat into the pan you can remove some of it, leave it, or replace with extra virgin olive oil. Add the zucchini and season with salt and freshly cracked pepper. Sauté until zucchini is tender. Add bomba sauce and heat.

3. Cook the spaghetti in a large pot of boiling salted water just before al dente, according to package instructions. Reserve pasta water.

4 Add pasta to the pan with a ladle of pasta water. Continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add pancetta and mix and toss. Remove pan from heat or turn off heat and add the Parmigiano-Reggiano. Plate and garnish with more Parmigiano-Reggiano. Enjoy!

Until next time, ciao!


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