Bucatini matriciana

Yield: 6 servings

Measure Ingredient
611 eaches Decatur St., New Orleans
1 pounds Thick, long pasta, 100% semolina noodles
4 tablespoons Olive oil
2 tablespoons Natural cured gunciale (bacon) cooked, chopped
4 eaches Green onions, finely chopped
5 eaches Leaves fresh basil
6 eaches (6-oz) ladles tomatoes sammarsano
4 tablespoons Pecorino romano,grated

KEYWORDS: PASTA, R/LA, ROMAN

TIME: 0:20

SOURCE: TRATTORIA ROMA

WINE: FATTORIA PARADISO

SERVES: 6

Boil the pasta until reaches al dente, then strain. Prepare a red sauce by mixing the olive oil, gunciale, onions, basil, and tomatoes.

Heat thoroughly before serving. Cover each plate with the sauce and place the noodles in the sauce, then sprinkle the grated cheese over the plate. Place additional grated cheese on the table.

Submitted By SALLIE KREBS On 02-23-95

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