all'amatraciana recipe

When I was in Rome last, year I had the best bucatini all'amatraciana at a little place about 5 or 6 blocks from St. Peter's. The place had about 10 tables and was filled with priests eating amazing pasta for lunch. Anybody have a great recipe? I have a decent one (pancetta and ham), but my research has failed me here. Thanks for the help.
Cheryl

Back in the guanciale thread, both Choey and Antonius posted recipes I've used with great success.

gleam wrote:Back in the guanciale thread, both Choey and Antonius posted recipes I've used with great success.

Thanks for the info. I think I will try to find guanciale and pomodori pelati before making it again. Like Antonius, I will skip the garlic. That is unusual for me, but the dish I had near St. Peter's lacked it and the sweetness of the onions came through. Then, I'll update.