Appears in Cook's Illustrated November/December 2000, America's Test Kitchen TV
To perfect this controversial Italian dish, we looked to a staple of the American larder.
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...