Ingredients
A classic Roman recipe that is easy to make at home with only four ingredients. Dáithí will have to put on a bib to eat it, as the Bucatini is a type of pasta that is almost impossible to eat without spilling!
Serves 4
- 500g bucatini (a thick spaghetti-like pasta)
- 250g guanciale
- 150g pecorino romano
- 500g tomatoes, peeled
- Salt, to taste
Method
- First, cut the guanciale into strips and put it into a hot pan. Let it cook in its own fat at medium flame until it gets golden and crispy, but be careful not to burn it.
- When ready scoop it out with a skimmer, so that the fat release by the guanciale will stay in the pan. Keep the guanciale on the side in a bowl.
- Crush the peeled tomatoes and then put them into the pan with the fat of the guanciale and let it cook for 10/15 minutes at medium flame. Once cooked add 50g of pecorino romano and stir to mix.
- Adjust salt as per taste. Cook the bucatini al dente in boiled salted water, then drain and put it into the pan with the tomato sauce. Tossed it for 2 minutes at high flame.
- Now add the guanciale, the pecorino romano and tossed it all together for 1 minute. Put it on the plate and sprinkle with pecorino romano on top.
Buon Appetito!
