Bucatini All’Amatriciana is my go-to meal, a signature dish in Rome (or just outside of Rome). It’s simple: bacon (or, in Rome, Guanciale), onions, hot pepper flakes, olive oil and tomatoes. Served with bucatini, the long pasta with a hole in the middle.

There are many variations on this theme and just as many arguments about the proper way to make the dish. Marcella Hazen didn't use olive oil, but butter and vegetable oil. Some people add garlic. Lydia Bastianich cooks the onions in pasta water first and once they are softened she adds the oil. Everyone is convinced their way is the correct way.

Anyhow, here are two more versions to fool around with.

One, from a Portland Chef named Rachel Grossman (via Saveur). It is certainly more involved than the traditional method, has far more ingredients. Curious to give it a try to see why she goes in that direction.

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And here’s another–which I’ve tried and recommend–from New York chef (co-owner ofDell’Anima and L’Artusi) Gabe Thompson.

[Photo Credit: Todd Coleman]