Bucatini all'Amatriciana from The Babbo Cookbook by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wcassity on August 25, 2023

    Good, solid recipe. Used guanciale purchased at Italian store in Gloucester. Needed generous pecorino romano at the end.

  • fprincess on March 23, 2012

    Made again this time with home-cured guanciale. Delicious comfort food. The texture of the guanciale was slightly crunchy which was great, and its taste porky and rich. It's worth curing the guanciale just for this dish, for sure. Picture here: http://egullet.org/p1869485

  • fprincess on October 15, 2010

    Delicious and easy to make. Guanciale can be hard to find - bought from Knight Salumi (San Diego company).

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