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Bucatini al Amatriciana
Photo: roboppy on Flick

While this Bucatini al’Amatriciana is typically prepared with guanciale — cured pig’s cheek — we’re more than happy to substitute pancetta or even bacon for that salty, chewy pork that makes this traditional Italian dish so popular. New York City’s Tuscan eatery Casa Nonna serves this classic version that’s easy enough to make any weeknight, but impressive enough to cook for a crowd or serve at a weekend dinner party.