Penne All' Amatriciana Recipe

This penne all amatriciana recipe is a classic of the italian kitchen from the town of amitrice in central italy. The dish is famous for using guanciale, an italian cured pork made from the cheeks of a pig in the sauce. Guanciale is quite a fatty meat, but also brings a tremendous amount of flavor to the dish. If you struggle to find guanciale, do not despair as pancetta works just as well but for authenticity, do not use the smoked version. This super tasty dish is quick and easy to make and makes a lovely weekday supper