Pasta All'Amatriciana
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Appears in Cook's Illustrated November/December 2000, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensu...