Bucatini all'amatriciana

 Bucatini all'amatriciana 

Preparation time: 10 mins

Cooking time: 20 mims

Servings: for 4 people 

Ingredients:

• 400 g of grated Pecorino bucatini 
• 150 gr of bacon or bacon 
• 1 piece of chili pepper 
• extra virgin olive oil
•  salt 

Instructions:

1. Cut the guanciale or bacon into not too thin slices, then cut them into strips. 
2. Pour 2 tablespoons of oil into a pan, add the bacon and brown it over low heat for a few minutes without letting it brown. 
3. Add the crumbled chilli pepper, mix everything, then remove the pan from the heat and keep it warm. 
4. Put a saucepan with plenty of water on the fire, bring it to the boil, add salt and cook the pasta. Drain it al dente and transfer it to a large bowl.
5. Season the bucatini with the guanciale, sprinkle with a few tablespoons of grated Pecorino, mix well and serve immediately. 

Notes: 

Season at its best Long pasta shapes have always been considered suitable for dressing with raw sauces (pesto, fresh tomato) and other quick and light sauces (tomato sauce, clam sauce, garlic-chili pepper oil). The long shapes of egg pasta are delicious both with cream, cheese, béchamel-based sauces and with meat sauces. The thick and short pasta goes perfectly with vegetable sauces, various ragouts and other long-cooking sauce.