Sqaroni

Sqaroni is a traditional Italian dish originating from the region of Liguria, particularly the city of Genoa. The name "sqaroni" derives from the Ligurian dialect word for "spaghetti," reflecting its primary ingredient. This dish is a hearty, rustic pasta preparation that showcases the simplicity and resourcefulness of Ligurian cuisine.

The dish consists of spaghetti or similar long pasta shapes, cooked al dente and then tossed with a rich, flavorful sauce. The sauce is traditionally made from a combination of tomatoes, garlic, onions, and olive oil, often simmered until thickened. A key characteristic of sqaroni is the addition of cured meats, such as pancetta or guanciale, which are fried until crispy and then mixed into the sauce. Some variations may also include white beans, particularly cannellini beans, which add a creamy texture and earthy flavor. The dish is typically finished with a sprinkle of fresh basil or parsley and a drizzle of olive oil.

Sqaroni is often served as a comforting, home-style meal, especially during colder months. Its simplicity allows it to highlight the quality of fresh, local ingredients, a hallmark of Ligurian cooking. While it shares similarities with other tomato-based pasta dishes, such as ragù or arrabbiata, sqaroni’s use of crispy pancetta and beans sets it apart as a distinct and beloved part of Italian culinary tradition.

The dish is commonly enjoyed throughout Liguria and beyond, often paired with a glass of local wine, such as Vermentino or Cinque Terre. Its versatility also makes it adaptable to regional preferences, with some variations incorporating additional ingredients like sausage or herbs.