Bucatini all'amatriciana

Ingredients for 4 people:
  • 500 g of pasta, bucatini
  • 100 g cheek-pork
  • 60 g bacon
  • 2 spoons of Mengazzoli barriqued vinegar
  • 1/2 glass of extra-virgin olive
  • 5 tomatoes to make the sauce
  • hot chilli pepper,
  • abundant grated Roman pecorino cheese
  • salt
Preparation of Bucatini all'amatriciana:

Peel the tomatoes, get rid of the seeds and chop. Brown bacon and cheek-pork in a pan with extra-virgin olive oil, add Mengazzoli barriqued vinegar and then tomatoes and hot chilli pepper, salt and let thicken for a few minutes. Boil the bucatini and panfry with the dressing. Serve with abundant grated Roman pecorino cheese.

Tag:  intense tastemeat

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