RECIPE | Amatriciana with Tagliatelle Pasta

While living in Rome, I used to go to this little family owned restaurant near my friend’s apartment at the Policlinico stop on the blue line.  Money was tight, so we ate a lot of pasta.  One of my favorite meals was Sugo all’amatriciana.  They usually served it with beautifully al dente spaghetti or bucatini.  I thought it was time to bring this dish back to the states.

My family and I visited Jungle Jim’s International market and were able to find the number 1 ingredient for Amatriciana… Guanciale (aka pork cheek).  To read more about the Jungle Jim’s adventure, click here [button link="http://mangiamemoirs.com/?p=532" size="small"]Jungle Jim’s Post[/button]

Our “Mangia Memoir” (what we’ll remember)

I know why my dad took us to Jungle Jims.  It’s because he knew I’d loooove it. And then we’d get to come home and cook together.  In the kitchen where I grew up.  At the dining room table where we’ve had so many meals.  Nostalgia.  Food brings people together. And in my family, cooking brings you even closer.  My dad and I busted each others chops all night.  “You are doing it wrong”.  “Move over, you’re hogging the counter”.  “When’s the pasta gonna be done?!”  “What are we gonna make Jaclyn?” (Jaclyn is my brother Nick’s lady friend that is a vegetarian.  I guess pork jowl would be considered meat.)  But, busting’ chops in my family is a sign of love.  I cherish these moments.

Amatriciana with Tagliatelle Pasta

• ¾ pound guanciale sliced thin and in pieces.

• If you can’t find guanciale, you can use pancetta

• I like it garlicky, so you can add/subtract to your taste
• I sliced the garlic with a razor blade. Yes, alla Goodfellas.

•  Some recipes say to do it 1/2 thick, but I prefer thinner.

• Obviously add/subtract based on how hot you and your guests like it.

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