Finally, I had the time to prepare the guanciale like the one from Amatrice, which we’ll be using in upcoming videos for Pasta alla Amatriciana. With the guanciale pepato, we’ll also prepare Pasta ...

Amatriciana estiva, or summer amatriciana, is a phrase that has been popping up on trattoria menus all over Rome for a few years now. Some claim their version of the dish is lighter than the classic ...

Pasta all'amatriciana is one of the four classic Roman pasta dishes. Using tomatoes, guanciale, Pecorino Romano cheese, and rigatoni pasta, it's very simple to make. The dish is the epitome of simple, ...

Over the years I have tinkered with the classic Roman dish spaghetti alla carbonara. It requires just a few ingredients but the right technique. We are talking about eggs, pecorino romano cheese, ...

Pasta All'Amatriciana is a savory dish that comes together quickly with few ingredients. Traditionally made with guanciale and crushed tomatoes. Don't worry if you don't have guanciale though! You can ...

Pasta alla zozzona is a fusion of two Roman classics, Amatriciana and carbonara, with pork sausage and onions added in to send the pasta over the top. “Zozzona,” a Roman dialect word for dirty, ...