We are pleased to present you this spectacular pasta sauce: another gift that the city of Rome gave to the world.
If you don’t find guanciale, pancetta or smoked bacon will make it for a good amatriciana anyways.
This is another of those pasta dishes that you can make in bulk and freeze… it is also the best eaten cold the day after (like roman kids do for breakfast in the summertime).
If you freeze it leave it room temp overnight and “burn” it with a robust olive oil on a cast iron for 5/7 minutes, you’ll experience new level of taste and texture (full disclosure the bucatini will break).
These aromas, smells and frying sounds will bring you straight to Roma, your kitchen will smell like you can see the Coliseum from your window, just close your eyes, inhale and it’ll be there.
Full recipe:
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WINE: GRAGNANO
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