I have a love hate relationship with pasta. I love to eat pasta (more than pizza) and is my favorite food to cook albeit a total monster to my dress size. In addition to my superficial struggles in having a healthy relationship with my love to eat pasta any chance I could, I also struggled a lot with the title of this post. For reasons varying from respect for the original recipe to the fact I’m no expert on the food from Lazio.
I shouldn’t be too worried since I’m not a chef and not writing authoritative books on Italian cuisine. Nevertheless, I think it’s important to consider a recipe’s origins if you plan to blog about it or share it with others. This post is about how I imagined a tasty af amatriciana to be, and hope you enjoy reading (and eating). Continue Reading →