Spaghetti all'Amatriciana

Spaghetti all'Amatriciana

Spaghetti all'Amatriciana

Todd Coleman

Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. This recipe first appeared in our June/July 2012 issue along with Dana Bowen's story Food of the People

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food