|Dimensions||6 x 6 x 29 cm|
Durum wheat Semolina, Water
Cut the Guanciale (cured pork’s jowl) in small cubes and put them in an ample pan over a good flame. When they have turned crunchy, remove them from the pan and put them in a plate, leaving the fat in the pan and adding the peeled or pulped tomato to it and cook. Taste and see if the sauce needs any salt and add a little chili pepper. When the sauce is ready, cook and drain the Bucatini, pour them in the pan over a medium flame and add the Guanciale cubes again. Sprinkle a generous amount of Pecorino Romano and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz