Bucatini is a type of pasta that is very popular in the Lazio region, and especially in Rome. Bucatini is made from durum wheat. In Italian cuisine, it is served with various sauces, meat, vegetables, cheese, eggs, fish. Bucatini with bacon is extremely delicious!

bucatini pasta
320 g
pelati tomatoes without skin or passata
400 g
bacon (guanciale)
150 g
pecorino cheese
75 g
white wine
50 ml
fresh pepperoncino pepper
Olive oil
to taste
Salt and pepper
to taste
Step 1

Boil the pasta until al dente (see cooking time on the package).

Step 2

Cut the bacon into cubes, put it in a frying pan with olive oil, add pepper (whole, unpeeled), fry all together for 7-8 minutes. When the fat becomes clear, add white wine. Turn up the heat and cook until the bacon is crisper. Remove the pan from the heat and place the bacon on a plate.
Put passata or pelati tomatoes in the pan instead of bacon (they should be crushed with a fork). Simmer for 10 minutes. Lightly season the sauce with salt, remove the pepper, and add the bacon to the sauce.

Step 3

Add the boiled pasta to the sauce and simmer it together with the sauce. If necessary, add the water in which the pasta was cooked.

Step 4

Place the dish on a plate and sprinkle it with pecorino cheese.

Bon appetit!

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