A great classic of Roman cuisine, a first course emblematic of Italian cuisine made with bucatini, tomato, guanciale, and pecorino. A simple and economical recipe, guaranteed to succeed.
If you are using fresh tomatoes, blanch them for a few moments in salted boiling water, drain and cool them.
After peeling them, remove the seeds and cut them into strips.
In a pan, heat the oil and add the guanciale cut into strips.
When it starts to melt, add the chili pepper and brown the guanciale until it takes on color.
Deglaze with white wine and let it evaporate.
In the same pan, add the crushed peeled tomatoes and adjust the salt.
Cook for the pasta cooking time, meanwhile, throw the pasta into a saucepan with boiling salted water.
When the pasta is almost cooked, add the guanciale to the sauce and remove the chili pepper.
Drain the pasta al dente and transfer it to the pan with the sauce.
Off the heat, add the grated pecorino and adjust with fresh black pepper.
Saucepan
Refrigerator
Serve with plenty of grated pecorino and fresh black pepper.
Italia, Lazio
| Energy (kcal) | 242.6 |
| Carbohydrates (g) | 30.16 |
| of which Sugars (g) | 2 |
| Fats (g) | 11.1 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 6.8 |
| Fiber (g) | 1.02 |
