Bucatini all'Amatriciana: The Best Pasta and Tomato Sauce You Will Ever Eat

I first learned of this recipe in one of my first non-Betty-Crocker cookbooks, Mario Batali's Molto Italiano. I first made this about 6 years ago. For those of you who know me, you know that I rarely make the same dish twice. In fact, I get bored after 1 night, even if I like it. Life is short, and there are too many recipes to try.

So naturally, when I make something more than 3 times, you know its got to be GOOD. Don't take my word for it. If I lived alone, I might have forgotten about it by now. After all, its way too mainstream now, and I'm an irritating recipe hipster. But whenever I ask my husband, Dan, what I should make for dinner...he always, always requests "Bacon Pasta" (the much easier way to say "Bucatini all'Amatriciana"). Not just him - family and friends have asked for it time and again. So now, with this post, you can quit nagging me to make this dish, and make it yourself! But don't forget to invite me over...