Bucatini all'amatriciana Recipe


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30 mins (prep 10, cooking 20)
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It could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. Bucatini all'amatriciana, as the name suggests, comes from a little town called Amatrice, in the province of Rieti, in what is now north-eastern Lazio. If you look on a map, you'll see that Amatrice is located in a little 'tongue' of Lazio territory that sticks into a mountainous area in the center of the country known as the Gran Sasso (the 'Big Rock'). And, in the old days--before Mussolini changed the borders and most definitely before this dish was invented--it was part of the region of Abruzzo. So, in fact, despite its renown as a Roman dish par excellence, the abruzzesi have a claim to this dish.

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