Bucatini all'amatriciana (11)
Instructions
Cut the bacon into small pieces or sticks (about 2 cm) and Brown it in olive oil; sgocciolarla (must Cook without becoming too dark) and hold it by the heat.
Saute the chopped onions and the chilli in the cooking fat, add tomato flesh fillets, a few pinches of salt and cook for a few minutes.
Combine the bacon to tomato sauce.
Boil the bucatini in boiling salted water, drain very al dente and toss with the sauce and cheese.
It is recommended that you grate the pecorino at the moment, because it is more fragrant.
Ingredients and dosing for 4 persons
- 350 g of type pasta bucatini
- 100 g of lean bacon
- 300 g of tomato pulp
- 50 g of grated pecorino cheese
- == 1 small onion
- 1 bit of chili
- 4 tablespoons of olive oil extra virgin
- A Few Pinches Salt =