One of the four classic Roman pastas, traditionally served with bucatini. Always featuring guanciale, or cured pork jowl/cheek, it's made with onion and tomato. Simplicity is the name of the game, allowing the deep flavors to come together just the right way. We enjoy a finish of 'nduja in this pasta - while not traditional it enhances the sauce even further. 'nduja (en-doo-yuh) is a spicy, spreadable, smoked salami from Calabria. In Chicago, we're lucky to have Tempesta, a producer of authentically delicious 'nduja and we'll be using it to finish our Amatriciana always. Paired with a creamy burrata filled tortelloni with chiffonade arugula added for fresh bite.
Includes: 12oz pasta, 12oz sauce
Contains: EGG, WHEAT, MILK