Another classic from Lazio. A modo mio.Think amatriciana before tomatoes came to Italy. Another name, amatriciana bianca. With bucatini, guanciale, grated pecorino, cracked black pepper, salt and a bit of olive oil. Most people don't even use olive oil here.
by One-Loss-6497
6 Comments
Looks divine. Like a cross between carbonara and caccio e peppe
Perche I bucatini stanno rifacendo una comparsa, li odio da muorire
Oh my god, yes please
Looks delicious! Enjoy!
My go to lunch.. love that dish
What is the name of that really thick pasta that I can never find outside of Italy? I think this is it?