Additional information
Weight | 0.500 kg |
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Dimensions | 3 x 9 x 33 cm |
Ingredients | Durum wheat Semolina, Water |
Recipe | 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. |
Curiosity | Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese. |
Seasonality | All year |
Gross weight | 520 g / 18.3 Oz |
Net weight | 500 g / 17.6 Oz |
Shelf life | 24 months |
Region |
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