BUCATINI ALLA MATRICIANA

This is the authentic recipe of the Bucatini alla matriciana ( or all'amatriciana ), that is as it is prepared in Amatrice, a small village in the province of Rieti. It is one of the most important dishes of the Roman cuisine and it is also very well-known among the Italian gastronomic specialties in general. But you should know that in the past it was a typical dish of the Abruzzi region , since Amatrice was part of the province of L'Aquila.

Ingredients - quantity for 4 people

400g of bucatini (o vermicelli o rigatoni)
150g well-ripened lard from the pig's cheek
50g Roman pecorino cheese
salt
hot pepper

Procedimento:

Put four liters of water in a saucepan with four tablespoons of salt and bring to the boil.

Cut the lard into slices – they should not be too thin, about 2-3 millimeters thick – and then into not-more-than-2-cm large strips.

Put the lard into an iron pan (you can grease it with some extra-virgin olive oil if you like) and fry it gently so that it gets browned without burning. As soon as it starts melting, add a small piece of hot pepper.

When the water starts boiling add the bucatini and mix.

Drain the bucatini al dente and turn on to a serving dish, add the lard and the just-grated cheese.

...and good appetite

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