Recipe for Bucatini Matriciana


1 lb thick, long pasta, 100% semolina no; odles
4 tablespoon olive oil
2 tablespoon natural cured gunciale (bacon) cook; ed, chopped
4 each green onions, finely chopped
5 each leaves fresh basil
6 each (6-oz) ladles tomatoes sammarsano
4 tablespoon pecorino romano,grated


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here