AMATRICIANA STYLE BUCATINI
- 500 g bucatini pasta
- 125 g guanciale (cured pork jowl)
- 400 g tomatoes
- 100 g grated Pecorino Romano cheese
- a drop of dry white wine
- olio di Roma PGI extra virgin olive oil
Brown the guanciale and chilli with oil in a pan. Sprinkle with white wine and let it evaporate. Remove the guanciale, keeping it in a warm place, and add the chopped tomatoes, salt to taste and continue cooking over low heat for a few minutes. Then remove the chilli pepper, put the guanciale back on and give the sauce another twist.
Cook the bucatini in lightly salted water, drain them al dente, dress with the sauce and add grated Pecorino Romano cheese.