{"id":32988,"date":"2023-06-05T10:51:35","date_gmt":"2023-06-05T08:51:35","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=32988"},"modified":"2024-03-28T17:19:58","modified_gmt":"2024-03-28T16:19:58","slug":"bucatini-n-6-amatriciana","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/bucatini-n-6-amatriciana\/","title":{"rendered":"Bucatini No. 6"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"BUCATINI n\u00b0 6 all&#039;AMATRICIANA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/NuAYvei6zMw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<br><\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><br><br><em>250 g Rummo Bucatini n\u00b0 6<\/em><br><em>200 g cured pork cheek (guanciale)<\/em><br><em>400 g tinned tomatoes<\/em><br><em>100 ml white wine<\/em><br><em>1 chili pepper<\/em> <em>Pecorino Romano, to taste<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Remove the rind, and slice the pork in strips, then start saut\u00e9ing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour in the white wine. As soon as the alcohol has cooked off, remove the pork from the pan (set aside), and add the tomatoes in its place. Mash them with the back of a spoon or fork and cook. Meanwhile, cook the bucatini in a large pot of salted boiling water and drain them when still \u201cal dente\u201d directly into the pan with the sauce. Add a little of the pasta\u2019s cooking water, then add the crispy pork cheek and mix. Remove from heat. Add the pecorino bits at a time, mixing well in between additions. Plate, add more grated cheese and\u2014be ready to indulge!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Bucatini n\u00b0 6200 g cured pork cheek (guanciale)400 g tinned tomatoes100 ml white wine1 chili pepper Pecorino Romano, to taste DIRECTIONS Remove the rind, and slice the pork in strips, then start saut\u00e9ing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[280,1901],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Bucatini n\u00b0 6200 g cured pork cheek (guanciale)400 g tinned tomatoes100 ml white wine1 chili pepper Pecorino Romano, to taste DIRECTIONS Remove the rind, and slice the pork in strips, then start saut\u00e9ing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bucatini No. 6 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/bucatini-n-6-amatriciana\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bucatini No. 6 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Bucatini n\u00b0 6200 g cured pork cheek (guanciale)400 g tinned tomatoes100 ml white wine1 chili pepper Pecorino Romano, to taste DIRECTIONS Remove the rind, and slice the pork in strips, then start saut\u00e9ing it, adding the whole chili pepper. 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