Bucatini all’amatriciana
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Named after Amatrice, the northern Lazio town high in the Abruzzi mountains where it originated. The sauce consists of tomatoes mixed with Italian bacon – guanciale (pork cheek) or pancetta (pork belly) – laced with chilli pepper and liberally dusted with grated Pecorino romano cheese. The classic pasta accompaniment are bucatini (thick, hollow spaghetti). The original amatriciana bianca version (before tomatoes, a New World food, entered Italian cuisine) adds parsley and butter.
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