Bucatini All’amatriciana

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

This is an old standby that we can’t resist serving at Barbuto. The sauce is magic. There is a white version, which is essentially carbonara, and the red. Here we stick with the red one. The sauce originates from the town of Amatrice in Lazio, so one can go there to have the real item. There, they also do two versions, though I bet the red outsells the white four to one. Barbuto is a proud benefactor of these old recipes, but we also feel the need to make them our own. As you should as well