Spaghetti all’ Amatriciana - A simple, classic pasta dish with fantastic flavor from Amatrice, Italy. #VirtualSagra

Spaghetti all’ Amatriciana - A simple, classic pasta dish with fantastic flavor from Amatrice, Italy. #VirtualSagra

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Spinach & Ricotta Pasta Bake - Quick to put together, and made from scratch! Made extra creamy by adding milk into the ricotta. Extra flavour addition possibilities are endless!

Spinach & Ricotta Pasta Bake - Quick to put together, and made from scratch! Made extra creamy by adding milk into the ricotta. Extra flavour addition possibilities are endless!

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Classic Spaghetti All'Amatriciana - Homemade tomato sauce with pancetta, onion, garlic, and red pepper flakes!

Classic Spaghetti All'Amatriciana - Homemade tomato sauce with pancetta, onion, garlic, and red pepper flakes!

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Das perfekte Spaghetti Amatriciana-Rezept mit Video und einfacher Schritt-für-Schritt-Anleitung: Den Frühstücksspeck in dünne Streifen schneiden.

Das perfekte Spaghetti Amatriciana-Rezept mit Video und einfacher Schritt-für-Schritt-Anleitung: Den Frühstücksspeck in dünne Streifen schneiden.

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Spaghetti Amatriciana - Gewürzhaus

Spaghetti Amatriciana - Gewürzhaus

Japanese Recipes – Traditional Japanese dishes and modern Japanese cuisine — Page 2

Japanese Recipes – Traditional Japanese dishes and modern Japanese cuisine — Page 2

This simple and delicious Roman pasta dish, Bucatini all'Amatriciana, is made with pancetta (similar to bacon,) bucatini pasta (similar to spaghetti,) and diced tomatoes. This easy Italian homemade sauce recipe is flavorful and will please a crowd. It is the perfect Sunday dinner! Pin for later.

This simple and delicious Roman pasta dish, Bucatini all'Amatriciana, is made with pancetta (similar to bacon,) bucatini pasta (similar to spaghetti,) and diced tomatoes. This easy Italian homemade sauce recipe is flavorful and will please a crowd. It is the perfect Sunday dinner! Pin for later.

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Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

Guanciale is Italian cured pork cheek or jowl. It's traditionally used in classic pastas, like spaghetti all carbonara and bucatini all'amatriciana. Because it's largely fat, guanciale has a more seductive pork flavor and delicate texture than cured meat that comes from the belly (like pancetta, which is a common substitute, though the flavor isn't the same).

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