Original recipe of Bucatini All'amatriciana.
- Ripe Tomatos 800g
- Bucatini (Pasta) 500g
- pig cheek 150g
- grated pecorino romano 50g
- dry chilli
- extra virgin olive oil
Remove the pork rind, cut it into slices, then into cubes.
Fry the bacon in a saucepan with very little oil.
After a few minutes that the bacon starts to brown, add a little chopped dry chilli pepper, without exaggerating, add the quantity you would like according to your tastes.
Take the tomatoes and remove the skin, then cut them into wedges and add them to the pan with the bacon, add a pinch of salt.
Now take the lid and close the pan, cook for about 40 minutes on low heat.
Now let's move on to the pasta, boil the water, when it boils add the bucatini, drain the bucatini at the end of cooking, I recommend they must not be overcooked.
Once drained put them back in the pot, add the sauce with the bacon and mix well.
Serve them with a minced pepper and grated pecorino romano.
Alternatively you can also put the pepper and pecorino cheese in the sauce when you have finished cooking.
I hope this recipe is to your liking! What about from Italy, good lunch!