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Bucatini all'amatriciana

Bucatini tomato and bacon

From	Difficulty	Serves	Time
Lazio			20'

Ingredients

Bucatini (maccaroni) or spaghetti: 350 g. (12.30 oz.)
Pork's cheek without rind (or lean bacon): 100 g. (3.50 oz.)
Tomato pulp: 300 g. (10.60 oz.)
Sheep's cheese (grated): 50 g. (1.80 oz.)
Small onion: 1
Chili: 1
Extra-virgin olive oil: 4 table spoons
Salt

Preparation

Cut the bacon into small pieces or into sticks of about 2 cm. (0.80 inches) and brown it with the olive oil; Drain and keep warm apart (it must not brown too much).
Brown the little onion and the chili in the dripping of the bacon; add the tomato pulp, some salt and cook for few minutes.
Add the bacon to the sauce.
Boil the bucatini in 4 liters (4.20 qts.) of salt water; drain them when they are quite underdone (al dente) and flavour with the sauce and the cheese.
Serve at once.

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