Jeff Cioletti
drinkableglobe
Author: Drink Like a Geek, The Drinkable Globe, Year of Drinking Adventurously, Beer FAQ, SakePedia. Editor in Chief: Craft Spirits Magazine. Cert. Sake Sommelier. & Shochu Adviser. DrinkableGlobe.com

May 2 2019
1

hey yourself! I’m a huge weisswurst fan. favorite Bavarian breakfast! 

Dec 10 2018
1

I’ve found maybe 1 in every 6 or 7 Italian restaurants will have it. Definitely wouldn’t call it pervasive. And it won’t always be bucatini. And 8 out of the 10 that do carry it are more likely to use pancetta because guanciale’s expensive.

Dec 10 2018
2

pancetta’s fine. And yeah, I’ve made it both ways, with and without garlic. It’s just as good without it. I’m just a huge garlic fiend and prefer it that way (if a recipe calls for two cloves, I put in a whole bulb). I won’t ever use garlic in cacio e pepe though.

Dec 10 2018
3

It was B&B (below the Venetian) but I didn’t want to mention it because it was later revealed that Batali is a garbage person.

Dec 10 2018
6

Still my personal preference. I definitely notice a difference and I’ve tried a lot of different tomatoes. Agree to disagree.

Dec 10 2018
2

in this case, it’s not subbing, it’s an alternative. I wouldn’t have done it myself until I had it in Rome. It’s almost as though, in this case, the pasta is secondary to a well-made Amatriciana sauce. 

Dec 4 2018
2

Ricotta’s completely optional. It works just fine without it and I’ve made it with and without it. I would sprinkle a little more Pecorino or Parmesan to compensate.

Dec 3 2018
2

Also, when it comes to sauce, I do the opposite of Insta-pot. I make it in the slow cooker. (I do have an Insta-pot though). 

Dec 3 2018
4

I use San Marzanos. I don’t use tomato paste. I use tomato paste for other things, but i find a good Sunday sauce doesn’t need it. Of course if you’re making a quick sauce that you want to thicken in a pinch, tomato paste does the job nicely. 

Dec 3 2018
4

I’m going to be contributing a piece on my Sunday sauce very soon, so stay tuned! 

Dec 3 2018
4

of course use what you have. My main beef is with restaurants that call it ziti when it’s not. There’s a different grading scale when you’re cooking it yourself. 

Aug 9 2018
3

of course! I’m not a monster! Part of the reason I started making it myself was that I can’t find the real deal at most restaurants. Soon as I see “pancetta” (or, God forbid, bacon!) I’m like, nope! I have a good place in town where I buy my guanciale and I’m convinced that I’m the only reason the guy keeps ordering Read more

Aug 8 2018
9

indeed! My desert-island pasta is bucatini alla amatriciana, which took a lot of trial and error—more for the consistency of the pasta itself than the sauce.