Salsa all'Amatriciana
Cookbook
Page 64
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average rating 4.0 / 5
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This is a very good version of Amatriciana. I prefer it with guanciale, but used pancetta as instructed. I also prefer serving it with pericatelli or bucatini. Pasta is best when it is coated in a thin layer of sauce before serving. Too much sauce overpowers it. Add lots of fresh pepper and extra pecorino.