RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkAmatricianaGuanciale rendered until crisp, crushed tomatoes and a shower of Pecorino Romano over bucatini. One of Rome's four essential pasta dishes.
RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkGriciaCarbonara without the egg, amatriciana without the tomato. Guanciale, Pecorino Romano and black pepper over rigatoni.
RecipesShareTwitterTwitterFacebookFacebookShare-emailShare-emailCopy URL to clipboardLinkCarbonaraGuanciale, egg yolks and Pecorino Romano brought together with pasta water. No cream, and the pan comes off the heat before the eggs go in.
