Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente, 10-12 minutes. Meanwhile, set a large pan over medium heat and stir in olive oil and guanciale.

Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey ...

Pasta amatriciana: A dish with history – and controversy Pasta amatriciana originated in the town of Amatrice, outside Rome. Issimo explains that shepherds would prepare a dish similar to pasta ...

The true heart of Rome lies in a bowl overflowing with pasta. Four legendary dishes reign supreme at most trattorias and restaurants: cacio e pepe, gricia, amatriciana, and carbonara. Even though ...

Cook the pasta to al dente. Meanwhile gently cook the pancetta or guanciale until golden and crisp – the fat will render down. Add the chilli and cook for a minute. Add the passata. Simmer for a ...