INGREDIENTS PER 4 PEOPLE
“Bucatini” pasta, 12,3 oz
peeled tomatoes, 1 jar
cheek lard of Amatrice, 5,3 oz (bacon, 5,3 oz)
Pecorino Romano cheese, 3,5 oz
Put the cheek lard in an iron pan and let it cook until the fat becomes liquid.
Let the ckeek become crunchy but do not burn it. Then remove the fat from the pan and put the tomatoes, which you have passed previously, to let it cook.
At the same time let the Bucatini boil in water with salt. When they are cooked, put them in the pan and mix all together. Put a pinch of hot pepper and a handful of “Pecorino Romano” cheese.
Finally put it on a plate and serve.
Thanks to: I Templari Del Gusto