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Roman recipes

Amatriciana style bucatini


500 g bucatini pasta
1 kg peeled tomatoes
300 g pancetta (bacon or lard)
peperoncino (small Italian chilli)
pecorino cheese

Brown the bacon (or lard) in oil in an iron pan. Add the peperoncino and then the tomatoes. When it has blended, add some pecorino cheese. Boil the pasta in slightly salty water and, when you have drained it, pour it into the pan where the sauce is. Stir well on a low flame while adding pecorino cheese. Place in a serving dish and add more pecorino cheese.