BUCATINI ALL'AMATRICIANA

A signature dish of Italian cuisine, which everyone wins from the first forkful.
Bucatini, bacon, pepper and pecorino romano: strong and simple flavors at the same time for a unique and inimitable first course. Sugo all'amatriciana also known as traditional Italian pasta sauce made with guanciale, tomato, and perorino cheese from Amatrice and in some variations with onions added.

INGREDIENTS

• Bucatini 400 gr.
• Peeled Plum Tomatoes 300 gr.
• Pecorino Cheese 80 gr.
• Onion 1/2
• Cheeck Lard 150 gr.
• Extra Virgin Olive Oil (as you need)
• Salt (as you need)
• Hot Chili Pepper (as you need)

Steps:

1. Thinly slice the onion with the bacon and put it in a pan with two tablespoons of olive oil. When browned, add the tomatoes to the pan, chopped seedless;

2. Season with salt and plenty of pepper; continue to cook on high heat for some minutes, until the mixture is cooked but not mushy;

3. Cook the pasta in plenty of lightly salted water and when they are cooked in the right time, drain and mix with the sauce and pecorino romano.

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