Bucatini all’amatriciana

This month’s recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio;
from here the farmers that travelled down to Rome with their
produce, including fresh ewe’s milk cheese (pecorino) and mountain
pigs, also imported this way of cooking maccheroni and bucatini.
It is not a dish for anyone wanting to slim…but it’s delicious!

Ingredients (serves 4):
400 g of bucatini,
120 g of streaky bacon (or regular bacon), 2 spoonfuls of
olive oil,
½ onion, 250 g of tomatoes, ½ red
chilli pepper
, 100 g of pecorino cheese, salt.

Peel the tomatoes,
cut into small pieces and drain of all the water; cut the bacon
into cubes and allow to brown in the oil. When the fatty part becomes
transparent, drain the cubes with a perforated ladle and
put on one side; keep warm. In the same oil used to brown
the bacon, lightly fry the onion and chilli pepper chopped
up finely; when these are a golden brown, add the pieces of tomato,
a little salt and cook for about 10 minutes, then add the
bacon. Meanwhile, put a pot of salted water on to boil and cook
the bucatini, draining when “al dente”. Pour the sauce over
the bucatini and add plenty of grated pecorino cheese.
The pasta and the sauce must be ready at exactly the same time!

Bon Appetit!

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