​Bucatini All’Amatrician

Bucatini All’Amatrician

Serves 6

Prep time 1 hour

Ingredients:

2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato

1 lb Bucatini

½ - ¾ cup chopped guanciale

3 Tablespoons or more grated Pecorino Romano cheese

2 dried hot peppers – to taste, but it is meant to be spicy

Extra-virgin olive oil

Salt and pepper

Directions:

Remove the rind from guanciale, cut it into slices and then strips.

Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water., as called for in the original recipe. After a few minutes, add the chopped chilies, the quantity depends on your personal taste.

Add the tomatoes and juice. Salt to taste, Cover and cook for about 50 minutes.

Boil the past until al dente, drain and put back in the hot pan.

Add the sauce. Serve immediately topped with some grated pecorino and a pinch of black pepper.