cooking.nytimes.com
Bucatini allâAmatriciana Recipe
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?) This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher It is simple to prepare â 45 minutes from start to finish -â but full of bright, sophisticated flavors
prosciutto, olive oil, red onion, tomatoes, red pepper flakes, perciatelli, pecorino romano
cooking.nytimes.com
Bucatini allâAmatriciana Recipe
For a simple dish, pasta allâamatriciana is freighted with controversy People in Amatrice say it originated in that central Italian town, as the name implies But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins
olive oil, onion, cloves, guanciale, san marzano, chile, pecorino cheese, bucatini
