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.



  • 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)



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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