Perfect pig part
After research in Italy and New York that involved many meals, it's clear that the classic pasta all'amatriciana (with or without olive oil and onions, but that's another story) is just a spaghetti dish without the rich, sweet pork flavor and buttery texture of guanciale. Bacon is no substitute for cured, unsmoked pig jowl.
The New York Times 2008-01-16
Categories: COOKING & EATING, How To
Index: 'Gusto Osteria, Abruzzo, Albergo La Conca, Amatrice, Anna Teresa Callen, Anne Burrell, Armandino Batali, bacon, Bruno Rubeo, bucatini, bucatini alla matriciana, Campello sul Clitunno, Centro Vinoteca, cheese, chili, cured pork, Fairway markets, Food and Memories of Abruzzo, Fred Plotkin, garlic, Greenwich Village, Grisciano, guanciale, Il Matriciano, Iowa, Jill Eikenberry, L'Ambasciata d'Abruzzo, La Quercia, Living in a Foreign Language, Lo Scopettaro, Mario Batali, matricale, meatpacking district, mezzemani, Michael Tucker, pancetta, Parmigiano-Reggiano, pasta, pasta alla gricia, pecorino, peperoncino, Piazza Navona, pillow, rigatoni, Roberto Antinori, Rome, Salumeria Biellese, Salumi Artisan Cured Meats, San Marzano, Sandro Fioriti, Sandro's, Seattle, spaghetti, Testaccio, tomatoes, Ugo Mazzoli, Umbria, www.laquercia.us, www.salumicuredmeats.com