{"id":448,"date":"2011-08-16T01:16:48","date_gmt":"2011-08-16T01:16:48","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=448"},"modified":"2011-08-16T01:23:38","modified_gmt":"2011-08-16T01:23:38","slug":"pasta-amatriciana-original","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=448","title":{"rendered":"PASTA  AMATRICIANA-original"},"content":{"rendered":"<ul>\n<li>\n<h1><strong>1 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3-4 ounces pancetta or guanciale \u00bc inch dice<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>32 ounces crushed tomatoes or tomato sauce<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3-4 ounces parmesan cheese<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3-4 ounces of pecorino cheese<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Chili pepper flakes<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 pound bucantini<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>In a large skillet heat oil and add pancetta.\u00a0 You can add a couple cloves of garlic here if you want.\u00a0 Saut\u00e9 slowly with a pinch of chili pepper.\u00a0\u00a0\u00a0 When pancetta becomes crispy, add tomato sauce and a handful of pecorino.\u00a0 Meanwhile cook bucantini al dente.\u00a0 Drain pasta saving a little pasta cooking water to add to the skillet with the bucantini.\u00a0 Now turn on heat high, and spread a handful of pecorino and a handful of parmegiano over the bucantini and stir until the sauce becomes thick and creamy.\u00a0 Transfer to serving dish and add a little more of the pecorino and parmesan.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 T. olive oil 3-4 ounces pancetta or guanciale \u00bc inch dice 32 ounces crushed tomatoes or tomato sauce 3-4 ounces parmesan cheese 3-4 ounces of pecorino cheese Chili pepper flakes 1 pound bucantini In a large skillet heat oil &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=448\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[63],"class_list":["post-448","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=448"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/448\/revisions"}],"predecessor-version":[{"id":457,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/448\/revisions\/457"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}