Recipe for bucatini with pancetta – bucatini all’amatriciana – by Anna Del Conte

A taste of Abruzzo and Lazio in a bowl

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In Abruzzo and Lazio, where this recipe originates, the sauce is made with guanciale, cured pig’s jowl. This delicious pork product is not easily available outside Italy, but pancetta is a good substitute. …read more

Source:: Food & Drink – the guardian