Bucatini with tomato, guanciale and pecorino Romano (Bucatini all’amatriciana) from An A-Z of Pasta: Stories, Shapes, Sauces, Recipes (page 36) by Rachel Roddy

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

  • Lepa on January 09, 2022

    I keep trying various recipes for my favorite pasta, Amatriciana, which I first tried in a train station in Rome and was one of my top eating experiences of my life. I am generally disappointed with recipes for the dish because nothing quite matches that memory but this comes really close. I am sticking with this recipe from now on! I didn't have bucatini and used rigatoni instead (Roddy says this is an acceptable substitute), which was good and may be how I cook this from now on.

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