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classic Roman pasta sauce

Simple and delicious: sautéed guanciale, grated tangy pecorino romano, and freshly ground black pepper usually served on bucatini, linguine or spaghetti.

It's the same as pasta all'amatriciana, only without the tomatoes and onions, and actually originated in the village of Grisciano, close to Amatrice.



Text © Dana Facaros & Michael Pauls

Image by rframer