250 g of type A bucatini noodles
For the sauce
50 g of smoked bacon, cut into small cubes
3 tablespoons of olive oil
1 medium onion (100 g), finely chopped
8 small tomatoes (800 g), ripe and seeded, finely chopped
1/2 teaspoon of Calabrian red pepper flakes
1 tablespoon of salt
1 pinch of black pepper
1/2 cup of grated Parmesan or Pecorino cheese (50 g)
250 g of type A bucatini noodles
For the sauce
50 g of smoked bacon, cut into small cubes
3 tablespoons of olive oil
1 medium onion (100 g), finely chopped
8 small tomatoes (800 g), ripe and seeded, finely chopped
1/2 teaspoon of Calabrian red pepper flakes
1 tablespoon of salt
1 pinch of black pepper
1/2 cup of grated Parmesan or Pecorino cheese (50 g)
In a large pot, bring 3 liters of water to a boil
When it starts to simmer, add 1 tablespoon of salt
Add the noodles and cook until al dente (about 15 minutes)
Prepare the sauce: while that's cooking, put the smoked bacon or bacon and olive oil in a large pan over low heat and fry, stirring occasionally with a wooden spoon, until golden brown (about 5 minutes)
Remove with a skimmer and reserve on paper towels
Add the onion to the remaining fat in the pan and cook, stirring occasionally, until soft (about 5 minutes)
Add the tomato, Calabrian red pepper flakes, salt, and black pepper and cook, stirring occasionally, until the tomato breaks down (about 20 minutes)
Increase heat to high, add the reserved bacon or bacon and fry for about 30 seconds
Remove from heat and reserve
Drain the noodles, transfer them to a bowl, and immediately add the reserved sauce and cheese
Mix delicately and serve immediately
390 calories per serving
A medium-bodied, fruit-forward wine like an Italian Chianti Vernaiolo 97 or Colli Fiorentini 96
