I've been making this dish forever, like almost 30 years. In my first job we made this with Napoli sauce and bacon. Later I worked in Italy for some time and learnt the correct way using guanciale which is cured pork jowl which is a little like prosciutto. Bucatini is a thick hollow spaghetti which is perfect for this pasta as it carries the sauce so well. Hope you enjoy the clip.
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Bucatini Amatriciana ─ Tobie Puttock
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