Your Dreams Coming True In The Kitchen

I f you are a person or a family who enjoys sauces then I would definitely suggest you to keep left over related sauces in the deep freeze as follows:

  T his dish is very common around the mountainous parts of Lazio (Rome). The name originates from the town called Amatrice .  It is a tomato based sauce with cured pork cheek called “guanciale” in Italian. In fact this is the part of the hog required for the Spaghetti Alla Carbonara, as well. For all practical purposes I use good cured and smoked bacon. Spaghetti all’Amatriciana is not very known to foreigners, yet it is known to foreigners who lived in Italy. My version of it is as follows: