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Bucatini all'amatriciana, a dish prepared with bucatini pasta In Italian cuisine , bucatini is served with buttery sauces, guanciale , vegetables, cheese, eggs, and anchovies or sardines . One of the most common sauces to serve with bucatini is the amatriciana sauce , bucatini all'amatriciana . [ 5 ]
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[6] [8] [9] Spaghetti is the most common pasta, but bucatini or rigatoni are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, [6] [5] and lardons of smoked bacon are a common substitute outside Italy.
Bucatini all'amatriciana [10] Bruschetta: Cacio e pepe: Carbonara: Carciofi alla giudia [11] Carciofi alla romana [11] Coda alla vaccinara: Coppiette: stripes of dried meat (pork or horse), usually spicy Crostata di ricotta [6] Fiori di zucca: zucchini flowers filled with mozzarella and anchovies, battered and deep-fried Gnocchi alla romana ...
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche.
Amatriciana sauce, known in Italian as amatriciana (matriciana in Romanesco dialect), [2] is a sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt.
Pasta is served in all its forms: macaroni (rrashkatjelt), gnocchi (strangulrat), lasagne (tumac), noodles (fidhilt), bucatini (hullonjrat), served with simple sauces of fresh tomato and basil, or with sauces made from pork or lamb. Among the specialties is Shtridhëlat fasule me, a hand-made pasta finely seasoned with a tomato sauce and beans ...