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bucatini: 400 grams
guanciale: 80 grams
bacon: 80 grams
ripe or peeled tomatoes: 8
pecorino
vinegar
olive oil
chilli pepper
Brown up guaciale and bacon on a pan with oil.
Sprinkle with vinegar, let it evaporate.
Add tomatoes cut into pieces and pepper.
Put the dressing into ready-made saw-toothed bucatini and add some grated pecorino.
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DOCG and DOC wines from the province of Rome (and a bit of history).
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