Today's recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio; from here the farmers that travelled down to Rome with their produce, including fresh ewe's milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is not a dish for anyone wanting to slim…but it's delicious!
Even if it is not a traditional Tuscan dish, this is a very popular sauce...at the end, Romans are close neighbors of us, and when it comes to food and wine we’re all big brothers...when it comes to soccer though, well, that’s another story. The most popular version of this dish is prepared with Bucatini, a commond kind of pasta in Italy...but nowhere to be found in our neighborhood! So we cooked spaghetti.

Also, we are happy to introduce you to a magnificent wine, oh life is beautiful when you come across this kind of surprises. Our bottle of Ornellaia made our night a memorable one...sorry, too many adjectives?
Welcome back to the Tuscan Gun, please join us for a Midnight Spaghetti Date!

Spaghetti all’ Amatriciana
Serves: 4
Prep Time: 10
Cook Time: 30-40 for the sauce,...for the pasta check the box!

Ingredients (serves 4): 1Lb of bucatini if you are lucky enough to find them, otherwise spaghetti is perfect.
1/2 Lb of streaky Bacon (or regular bacon)
2 spoonfuls of Olive Oil

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Tags: olive oil, tomatoes, bacon, pecorino, hot pepper, onion, amatriciana