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Things to do in Italy

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Recipe Bucatini All Amatriciana

320 grams of bucatini, 400 grams of peeled tomatoes, 150 grams of Amatrice bacon, 75 grams of grated pecorino romano, 1 fresh chilli, 50 grams of white wine, extra virgin olive oil, salt to taste

To prepare the bucatini amatriciana, first boil the water for cooking the pasta. At the same time we can dedicate ourselves to seasoning: take the pillow, cut it into slices about 1 cm thick, remove the rind and cut it into pieces of about half a centimeter. At this point we heat a little oil in a pan, add the whole chilli and the cut bacon; brown all over low heat for 7-8 minutes until the fat has become transparent and the meat is crispy; we mix often taking care not to burn it. Now we can blend with the white wine, raise the heat and let it evaporate. When the alcohol has evaporated, we transfer the bacon to a plate and set it aside; in the same pan with the same bottom we pour the peeled tomatoes, fraying them with the hands directly inside the pan, taking care to eliminate the stalk first. We continue cooking the sauce for about 10 minutes. To this we pour the bucatini in the water and cook them al dente. Meanwhile, adjust the salt, remove the chili from the sauce, add the guanciale in the pan and mix everything to mix. Pour the cooked bucatini directly into the pan with the sauce, sauté the pasta very quickly with the sauce to mix it well with the sauce, if we prefer the pasta al dente we can turn off the heat otherwise we pour a little water of the pasta to continue cooking. Finally, sprinkle with grated pecorino. The bucatini all'Amatriciana are ready to be served!