BUCATINI

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.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.

All year

520 g / 18.3 Oz

500 g / 17.6 Oz

24 months

Abruzzo, Campania