Recipe Archives->Pasta->Bucatini

Pasta LaChiocciola all'Amatriciana
for 4 people

400 g bucatini or LaChiocciola
150 g well-ripened lard from the pig's cheek (without rind)
50 g Roman pecorino cheese
salt
hot pepper

Put four liters of water in a saucepan with four tablespoons of
salt and bring to the boil.

Cut the lard into slices; they should not be too thin, about 2-3
millimeters thick and then into not-more-than-2-cm large strips.
Put the lard into an iron pan (you can grease it with some extra-virgin
olive oil if you like) and fry it gently so that it gets browned
without burning. As soon as it starts melting, add a small piece
of hot pepper.

When the water starts boiling add the bucatini and mix.  Drain the
bucatini al dente and turn on to a serving dish, add the lard and
the just-grated cheese.

Note: I have only substitute the bucatini with LaChiocciola shape
(the @ of Internet) that holds the sauce very well.

Printable version: bucatini.txt.