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Bucatini All'Amatriciana

When I was traveling I loved looking up the 36 hours article in the New York times to see what kind of essential stops I hate to make.  In Rome, I was recommended to go to L’Osteria di Monteverde.  I was with a boy I had met in Portugal and it was a strong test of our tolerance of each other as we hiked through the city to find this tiny nook in a random neighborhood.  But once we got there it was well worth it and we didn't hate each other!

I got the Amatriciana, he got the Gnocchi and we both got the tiramisu and it ruined the dessert for me.  It was too good.


Anyways, though I would not dare to try to recreate the dessert, I decided to try to recreate the pasta.  So I looked for a recipe from someone who would know what to do better than me and found an awesome resource on bowlofdelicious.com.  I won't re-write the recipe for you, check it out for yourselves!

A friend of mine once tried to make Amatriciana at a dinner party at my house, but was disappointed that he couldn't find the right meat, so since then I refused to ever make a dish like this without the traditional meat.  Thus, I used guanciale, which sort of negated the need for olive oil since it's so fatty, and I didn't measure anything but stuck to the general parameters of her recipe and it turned out great!  Check out some pictures from my pasta day.  


Spaghetti Carbonara

When I stayed in Italy we would cook dinner together most nights.  Usually we made some kind of pasta dish and one that I specifically asked to learn was Carbonara.  It's simple, and still sussing out the exact ingredients, but here's what I've got!

Ingredients PER PERSON:

  • 1 Fresh Egg at room temperature
  • 4-5 oz dry spaghetti
  • 3 oz guanciale cut into small cubes
  • 2-3 heaping tablespoons grated Parmagiano Regiano cheese
  • 2-3 heaping tablespoons grated Pecorino cheese
  • 1 tsp fresh ground pepper


  1. Boil a large pot of water with a LOT of salt 
  2. Add pasta to water (Look at your pasta for cooking instructions for time, but the pasta I purchased took about 14 minutes to cook)
  3. While pasta boils cook guanciale in a large pan until brown and fat has cooked. 
  4. Drain most of the fat and set the pan aside
  5. In a small bowl whisk egg and cheese together
  6. Before draining pasta, take about a tablespoon of pasta water per person and place aside
  7. Drain pasta
  8. Add pasta and water to the pan with guanciale and place over medium heat
  9. Stir for about 30 seconds 
  10. Remove from heat and quickly stir in the cheese and egg
  11. Stir in the pepper and serve!