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Bucatini all’Amatriciana (guanciale and tomato sauce)
Contributed by: Pratt
  • 1. What is guanciale made from?
A) Chicken breast
B) Pork belly
C) Pork cheek
D) Beef
  • 2. Which region of Italy is Bucatini all’Amatriciana traditionally from?
A) Toscana
B) Lazio
C) Sicilia
D) Campania
  • 3. What is Bucatini?
A) A thick spaghetti-like pasta with a hole
B) A small round pasta
C) A thin flat pasta
D) A type of rice
  • 4. What is added to the dish to balance its richness?
A) Butter
B) Cream
C) Acidity from tomatoes
D) Sugar
  • 5. How long is Bucatini typically cooked?
A) Overcooked and mushy
B) Cooked only in sauce
C) Barely cooked
D) Until al dente
  • 6. What is typically served alongside Bucatini all’Amatriciana?
A) Grated Pecorino Romano
B) Parmesan cheese
C) Basil
D) Cream
  • 7. Is Bucatini all’Amatriciana typically a vegetarian dish?
A) Yes, it is vegetarian
B) No
C) Only with seafood
D) Yes, but can be made with meat
  • 8. What role does guanciale play in the dish?
A) Provides flavor and fat
B) Is replaced with chicken
C) Is unnecessary
D) Acts as a garnish
  • 9. What do Italians typically serve with pasta dishes like Bucatini all’Amatriciana?
A) A simple salad
B) Breadsticks
C) Mashed potatoes
D) Dessert
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