Bucatini all'amatriciana (12)
Instructions
Peel the tomatoes, remove the seeds and cut into pieces.
Do Brown pancetta and bacon in a pan with oil, tinged with vinegar, and add tomatoes and chili.
Add salt and then narrow down to a few minutes.
Boil the bucatini al dente and then FRY them in a pan with the sauce.
Serve with plenty of grated pecorino cheese.
Ingredients and dosing for 6 persons
- 500 g of type pasta bucatini
- 100 g of pork cheek
- 60 g of bacon
- 2 tablespoons of white wine vinegar
- 1/2 cup of olive oil
- 5 sauce tomatoes
- Hot pepper
- Abundant of grated pecorino romano cheese
- Salt