Recipe: Pasta all’Amatriciana

By Michelle Fabio

This is a simple pasta dish that comes from a town called Amatrice just outside of Rome, Italy.

Traditionalists will say to make it with just guanciale (cured pig jowl), tomatoes, cheese, and pasta (often bucatini).

What follows, though, is the way we make Amatriciana in my house since even here in southern Italy guanciale isn’t always easy to find. As you’ll see, we also add olive oil, onion, garlic, and parsley, but really no matter which recipe you follow, this is one great, simple, stick-to-your-ribs pasta dish.

And the tomatoes always shine.

Pasta all’Amatriciana

2 tablespoons olive oil
1 small onion, diced
1 garlic clove, diced Read the rest of this entry »