Bucatini all’amatriciana

bucatini all’amatriciana

A Roman classic and a favorite of neighborhood osterie, this is traditionally made with guanciale, cured pork cheeks, but pancetta or even slab bacon can be substituted. Bacon is definitely not used in the original—it will give the sauce a smoky flavor. <br /> <br />While it seems like a fairly straightforward dish, how exactly pasta all’Amatriciana is made is the subject of endless squabbles and debates. Some people say it should have onion, some say no. I have been told that parsley never goes in it and I’m not sure about it, but personally I like the brightness fresh chopped parsley gives it. Some will tell you to simmer the tomato sauce for hours and some will say it should just be quickly heated through. In the end, like with so much Italian food, everyone swears their version is the only way to make it and still have it be Amatriciana. <br /> <br /> I just make it how I like it and don’t worry about what anyone else thinks. In Rome, it is traditionally made with bucatini, long hollow pasta—like big spaghetti with a hole in the middle—but it’s also good with just about any other pasta shape, from spaghetti to spaghettoni to penne rigate to rigatoni. <br /> <br />This recipe is excerpted from The Four Seasons of Pasta (Avery 2015).

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