Pasta All'Amatriciana is a savory dish that comes together quickly with few ingredients. Traditionally made with guanciale ...

Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, ...

In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and ...

Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper.

Bucatini all'Amatriciana Recipe from Vita Ingredients: - 2 tbsp. extra-virgin olive oil - 4 oz. thinly sliced guanciale, pancetta, chopped unsmoked bacon, ham or prosciutto ...

Stir in ¼ cup finely grated Pecorino Romano (about 1 oz.). Editor’s note: This amatriciana recipe was first printed in our May 2011 issue. Head this way for more of our best Italian recipes → ...

About halfway through the cooking of your sauce, drop the dry pasta in a pot of boiling, salted water. Follow directions on the package and cook until 2 minutes before al dente.

Cook until the tomatoes taste sweet and have reduced to a thick, jammy texture, about 15-20 minutes. Midway through the tomatoes’ cooking process, add pasta to boiling water and cook until almost al ...

Bucatini (long, tubed noodles) is the typical pasta shape for Amatriciana. As cookbook author Marcella Hazan writes in Essentials of Classic Italian Cooking, Amatriciana and bucatini “are as ...

While the spaghetti is cooking, heat a medium-sized pan and add a tablespoon of vegetable oil. Add the bacon lardons and cook for 3-4 minutes until browned, stirring regularly.

One of Italy’s most beloved sauces, Amatriciana, relies on just three key ingredients: pork, tomatoes and pecorino cheese.

Whenever I arrive in Rome, my first stop is always my favourite restaurant, where I sit at the bar and order a plate of pasta all’amatriciana. On my most recent trip, it was served with rigatoni ...