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Bucatini Alla Matriciana

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  Bucatini/Spaghetti 1 Pound (500 Gram)
  Olive oil 30 Milliliter (2 Tablespoon)
  Streaky bacon 7 Ounce (200 Gram)
  Chili pepper/1 teaspoon dried chili pepper flakes 1⁄2 Small
  Tomato sauce 50 Milliliter (3 1/2 Tablespoon)
  Freshly grated pecorino romano cheese 2 Ounce (50 Gram, Generous 1/2 Cup)

Heat the oil and gendy cook the bacon cut into thin matchsticks.
When the fat begins to become transparent add the chilli and tomato sauce.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain, stir in the grated cheese and sauce and serve at once.

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