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Bucatini with amatriciana sauce

25 min. x2


  • 160 gr. Bucatini
  • 200 gr. cheek lard
  • 300 gr. of chopped tomatoes
  • Half white onion
  • 30 ml white wine
  • 2 tablespoons of grated pecorino cheese
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste


Remove the rind from the cheek lard and cut it into thin strips. Heat oil in a large frying pan and add the cheek. Cook for a few minutes until the fat becomes transparent, then deglaze with the white wine. Cook for about 5 minutes, then take away all the bacon and keep warm. Do not throw away the cooking liquid, but in the same pan pour the finely chopped onion. When the onion is browned, add the chopped tomatoes. Season with salt and pepper and cook for a few minutes. Then add the bacon, reduce heat and cover with a lid. Let cook the sauce for about 5 more minutes, then turn off the heat. Proceed to cook the pasta, drain it “al dente” and mix with the sauce. Serve with a generous sprinkling of grated cheese.