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Preparation 15′ – Cooking: 8′

Donna Cristina recommends savoring them with: «Gran Madre» Barbera d’Asti Superiore D.O.C.G.- Nero di Troia I.G.T.- «Uranus» Syrah Calabro I.G.P.

Zutaten für 4 Personen
350 g Bucatini (dicke Spaghetti)
150 g Schweinebacke oder Bacon
4 cherry Tomaten
1 rote Chili
40 g geriebene römische Pecorino
Salz und Pfeffer

Cut the cheek into slices and then dice
In a frying pan with very little water dissolve the fat
Remove the cheek and add the peeled tomatoes to the fat without seeds and cut into small pieces.
Add the crumbled chilli, season with salt and pepper.
Cook for 8-10 minutes
Heat the cheek in tomato sauce for just a second.
Cook the bucatini in salted water.
Drain once al dente and season with the pecorino cheese and the sauce
Mix well the amatriciana and serve warm

Vegetarian version
1 tablespoon grilled red paprika with 1/2 tablespoon sweet red paprika instead of cheek
Mix some soy milk with the sauce as alternative to pecorino cheese