Pasta Amatriciana

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Italian pasta dish originating from the town of Amatrice in the Lazio region of Italy. This simple yet satisfying dish is traditionally made with just a few key ingredients: guanciale (cured pork cheek), tomatoes, Pecorino Romano cheese, and black pepper. The guanciale is rendered until crispy, and its rendered fat is used to flavor the tomato sauce, creating a rich and savory base. The sauce is then tossed with pasta, typically bucatini or spaghetti, and generously topped with grated Pecorino Romano cheese and a sprinkle of black pepper. The result is a hearty and delicious dish that showcases the bold flavors of central Italy.

 we served this dish in Microtel Palawan Beach and Resort Year 2013 to Present

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