Bucatini all'amatriciana (10)
Instructions
Dip the tomatoes for a few seconds in boiling water and then rinse under cold water, cut them into streaks, depriving them of the seeds.
Cut the bacon to bricks and put it in a pan with oil and chilli.
FRY lively focus for a few minutes until the bacon has browned.
With a finger wet with wine and, as soon as it is nuanced, remove from the pan of bacon pieces and keep aside.
Put in bottom of cooking tomatoes, add salt sparingly and cook to vivacious fire for a few minutes.
Remove from the hot pepper sauce, put the pillow and after 1 minute even fire the sauce is ready.
Meanwhile you put to cook pasta al dente, drain and pour into a soup tureen that you first heated with boiling water.
Sprinkle with half the cheese and pour over the sauce.
Stir well and serve the pasta hot passing apart from other cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta bucatini
- 100 g of pork cheek cut in thick slices
- 300 g of canned peeled tomatoes
- Grated pecorino romano cheese
- 1 tablespoon of olive oil extra virgin
- Little of dry white wine
- 1 bit of chili