Shot: Paccheri All‘Amatriciana in a Restaurant. Chaser: Homemade

by ddprrt

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  1. I had plenty of plates of Amatriciana but this one from my local Italian restaurant was so good I couldn‘t think of anything else for days. So I made it myself. Paccheri is a wonderful shape for heavy and rich tomato based sauces. The cook gave me a tip: Cut the Guanciale in thin, but slightly longer slices, so they have a similar surface area to the Paccheri. Worked out really well.

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