Though one of the quintessential pasta dishes of Rome, Bucatini all’Amatriciana is named for the town of Amatrice, about an hour to the East in Abruzzo – considered by some to be birthplace of some of Italy’s best cooks.
This pasta features a simple tomato sauce made a bit spicy with black pepper and some chili, rich from the addition of guanciale (a kind of cured pancetta made from the cheek instead of belly), and savoury from shaved Pecorino Romano, the hard, salty sheep’s-milk cheese favoured in Rome. The bucatini, a thicker, tubular form of spaghetti, marries well with the robust, flavourful sauce. This is a dish that traces it’s history back nearly a millennium, and even slight variations on the ‘authentic’ ingredients can cause a furor.
This particular dish illustrates one of the interesting tensions between tradition and innovation that our guest speakers, Dave Mottershall & Ayngelina Brogan will be discussing about at our inaugural Table Talk at 7pm:
TABLE TALK: Chef Dave Mottershall & Ayngelina Brogan
#vegan #GF options available
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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