Bucatini All'Amatriciana

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LOved this!!! my husband and i loved the spicyness of this dish! and one can adjust the burn with more or less red pepper flakes. Yum!

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This was one of the best home-made pasta dishes I have ever made. The sauce was just incredible, full of flavor and not overly tomato-y. My husband was ecstatic!

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I saw anne make this on tv last week, and the dish made me so excited i couldn't even focus on the dessert she was making. all i could think of was how amazing that dish looked, so i decided to make it for mothers day. it went over extremely well with the fam, and i dare say it is the best pasta dish i have ever tasted; at least as good as any top quality italian restaurant pasta.
try to find a good guanciale, it gives it such a wonderfully strong pork flavor. A LOT of fat is rendered, but don't be scared of it; it is necessary for the full effect and flavor. the bucatini is a great compliment. it is thick and chewy and holds up very well to the strong sauce.
Thanx Anne for this amazing meal!

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Great, but no garlic?

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To guanciale or not to guanciale. Fact is, even if you buy a type of cured pork jowl, it only vaguely resembles the good Italian versions that are cured with salt and pepper(s. Grandma used to take the fatty jowl meat and run it through a hand crank meat grinder, add salt, pepper, and red pepper flakes and let it sit a day or two. The extra pork fat made up for any oil in cooking the dish. A half dozen tomatoes roasted until they burst, chop and toss in the pan, finish with handfuls of romano and serve with spaghetti. You can add garlic and onion, but the star of the dish should be the pork!! Keep it as simple as you can. Anne's is tasty, but I'll stick to the old way.

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An excellant new flavor for a pasta dish. It came out great the 1st time I tried it. Recommend it!!

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Every recipe of Anne's is amazing! This sauce is easy to make and DELICIOUS! My husband requests this and the bolognese several times a month!

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My husband and I recently had this dish in Rome and fell in love. This is a great recipe, flavors are dead-on. I did find that it made too much sauce. I would start by adding only half the sauce to the pasta, and add more as needed. Delicious.

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I wanted to make this recipe to the T. However, I was unable to get Guanciale. I went to my local Italian Store they did not carry Guanciale. I used a slice of fresh Panchetta from the Italian Store. The recipe was easy to follow and I used the exact tomatoes Chef Ann calls for. I love how she hand grinds the tomatoe,(Woooooo Flavor. Putting the tomatoes through the food mill gives the best flavor for any dish. This dish was easy and is soooooo (do it in Chef Ann's deep voice full of flavor. The ultimate test is my family. I am very sure they will love this as much as I do. Thank you Chef Ann.<3 I ate the left overs today (01/26/2011keeping pasta separate from the remaining sauce Chef Ann recommends taking out before mixing your dish. This plate was just fantastic today. Yummy!!

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This is one of my favorite meals...ever. This is one of my family's monthly indulgences.