600 gms. of bucatini pasta
streaky bacon into cubes, fry together with an onion, oil, then add
tomatoes, hot chilli and salt. In the meantime, boil the bucatini pasta
until chewy, drain and place in the pan containing the amatriciana sauce.
Heat for a few minutes and leave the pasta to flavour. A characteristic of
this dish is that the tomato should remain in pieces and not be over
cooked. One last thing, on which no compromise can be made, is that roman
pecorino cheese is a must with this sauce