This recipe will vary sometimes but it always uses guanciale - if you can find it- or pancetta , pecorino cheese and of course the bucatini pasta. I learned to make this dish from someone who is actually from Amatrice in Lazio Italy. Her family owned a trattoria before she came to the US , and they always used onions in the sauce. In my opinion that’s the only way to do it. Onions take the sauce to the next level in flavor.
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