Tuesday, January 18, 2011


I love rice, I also love noodles, if you don't know that already. But only recently I discovered the awesomeness of bucatini. It is a thick, long and straight noodle with a hollow center, that gives spaghetti an extra dimension (literary) of texture.

I have tried to make this classic dish of all'Amatriciana a few times now, and as you would expect for a simple dish like this, the quality of the ingredients counts a lot. After I got good San Marzano tomotos, good Bacon (pork jowl is not easily found here), I got end results good enough that I can would eat this three nights in a row.

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