Italian recipes

A quick and easy sauce to make, the Amatriciana, originally from Amatrice in Lazio, is traditionally very simple to make using a merging together of guanciale (cured pork cheek) and pecorino cheese. In the case of carbonara with the addition of egg yolk and with Amatriciana (matriciana-Roman dialect) using tomatoes. The fatty pork melts along with the cheese in to the tomatos giving a wonderful flavour.   In the UK, especially during pandemic lockdown, it is virtually impossible to get hold of guanciale and pecorino cheese is hard to come by so this is my version which is really just...