Summary

Ingredients

• 350 g bucatini
• 150 g bacon, if possible uanciale or pancetta
• 500 g tomato (s), peeled, pitted, diced
• 100 ml white wine
• 2 tablespoon olive oil
• 1 chili peppers, finely diced, without seeds
• 75 g pecorino, freshly rated, if possible from the province Lazio
• salt and pepper
• 1 onion (s), white, finely chopped, possibly
• 1 garlic clove (s), finely chopped, possibly

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Instructions

1. Remove the harder pieces from the bacon and cut the rest into small, fine cubes. Do not fry too hot in the oil with the diced pepperoni. If the peppers are very hot, but you have to try it bravely beforehand, they will be removed after 3 minutes. Not hot peppers are allowed to cook.
2. If you can`t do without the onion and garlic, add both from the start. Allegedly, however, both are undesirable in the original recipe. Now deglaze with the wine, add the tomato pieces and sauté for 15 minutes, season with salt and possibly a little pepper.
3. Cook the bucatini in salted water according to the instructions on the packet. Pour off 1 minute before the cooking point and let infuse with 2 - 3 tablespoons of cooking water in the sauce for 1 - 2 minutes while constantly turning. Finally mix in the pecorino.
4. Serve immediately as a primo piatto.
5. The dish takes its name from the town of Amatrice in the province of Lazio, formerly part of the Abruzzo region. This is where the guanciale, typical of this dish, comes from.