Ingredienti per 4 persons 300 g bucatini
100 g cured bacon
2 tablespoons grated pecorino cheese
2 tablespoons grated Parmesan cheese
½ chili pepper
250 g ripe tomatoes
½ garlic clove
2 basil leaves
2 tablespoons oil
salt
Preparazione Remove the rind from the bacon and cut it in strips 3 cm long and 4 mm thick.
Prepare the tomato sauce: peel the tomatoes, remove the seeds, cut them in small pieces and put them in a saucepan with the oil, salt, garlic and, after 10 minutes, the basil.
Cook the tomatoes for 5 minutes more, then sieve them , after having removed the garlic and the basil.
Cook the bacon in a pan over a moderate heat with the finely cut chili pepper until golden in colour.
Cook the bucatini in abundant boiling salted water and drain when "al dente" (tender but firm to the bite).
Pour the bucatini into a hot serving dish, add the hot browned bacon with its melted fat, the tomato sauce, the Parmesan and pecorino cheese, mix and cover for 3 minutes before serving.
There is also a version of the same recipe without adding tomato sauce.
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