HOTEL VITTORIO VENETO

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ITALIAN RECIPE OF THE DAY

BUCATINI ALL'AMATRICIANA - Pasta - Speciality with meat from Rome

For 4-6 servings:

400 g bucatini
200 g streaky bacon
300 g ripe
firm tomatoes
½ onion
stock
extra-virgin olive oil
grated pecorino
salt
chilli powder

Plunge the tomatoes into hot water, skin them, remove the seeds and chop. Chop the bacon and brown it in several spoonfuls of oil. As soon as the fat has melted, remove from the pan and kay aside. Sauté the sliced onion in the same oil. Add the tomatoes and salt and allow the sauce to thicken for about ten minutes. Replace the cooked bacon and flavour with chilli powder. ... continue

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