Making pasta all´Amatriciana, the classic Italian pasta dish
(LA Times Food)

I just came back from a trip to Rome, where I ate a lot of the Roman triad of pastas: cacio e pepe, carbonara and Amatriciana. The first two are having a moment in modern Italian restaurants, but I´d like to focus on the third, Amatriciana. Why? Because it gets less press, is a simple-to-make,...