VERY tasty

Amatriciana myway

Since the quake in Italy, I’ve been thinking about the namesake dish of Amatrice, a pasta dish much discussed and without a specific recipe. From what I’ve read, the old country version had meat and cheese added, and that’s it. Sometime later tomatoes became part of the dish, for some people. There’s discussion of onion, garlic, and other flavor bits.

The meat, apparently, was an aged, flavored, pork cheek, called guanciale. I could find no guanciale, and had bacon already in the fridge…so, bacon. Some say substitute pancetta…. I still liked my bacon….

As you can see, my recipe does not match either the ancient or the later versions. I also added onion (yellow not red), a bit of garlic (a la Batali).

So—tasty, and not traditional….

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