Pasta with Pancetta and Tomato Sauce (Pasta all'Amatriciana)
This is a really simple way to make a quick, easy tomato sauce that's loaded with savory flavor. Giada calls it pasta with pancetta and tomato sauce, but it's really a riff on pasta all'Amatriciana - one of the quintessential pasta dishes of Rome.
In Rome, the meat of choice would be guanciale - aka, cured pork cheek - but since that's not as attainable here, we usually opt for pancetta or even bacon. It gives the sauce so much rich, savory flavor - people will be asking "how is this tomato sauce so good?" While the recipe calls for linguine, you can use any one of your favorite pasta shapes for this dish.
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