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Ingredients needed
- 200 g of Favuzzi bucatini pasta
- 150 g of guanciale, cut into pieces
- 3 garlic cloves, sliced
- 15 ml (1 tbsp) of Favuzzi hot chili purée
- 480 ml of Favuzzi passata strained tomato
- 30 g of grated pecorino cheese
- Fresh basil leaves
- Salt and pepper, to taste
Products used in this recipe
Steps of preparation
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Place the guanciale in a cold skillet
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Cook over medium heat for a few minutes until it becomes crispy and the fat renders out
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Set aside a few pieces for garnish. Remove some of the fat from the pan, leaving a little for the sauce
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In the same skillet, add the sliced garlic and the chili paste (bomba)
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Cook for 1–2 minutes over medium heat until fragrant
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Add the passata and simmer for 5–10 minutes over medium heat
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Meanwhile, bring a large pot of salted water to a boil
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Add the bucatini and cook for about 12 minutes, or until al dente
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Before draining, reserve about ½ cup of the pasta cooking water
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Add the drained bucatini to the sauce
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Add a splash of the reserved pasta water and the grated pecorino
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Toss well to coat the pasta.
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Serve and garnish with the reserved crispy guanciale, additional grated pecorino, and fresh basil leaves.
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