bucatini all’amatriciana

bucatini are larger spaghetti that have a whole in it.

the classic recipe comes from rome and we tried to be true to it, using homemade guanciale that gets cooked until sweats off the fat and get a bit caramelised. we then add garlic [not traditional] & red onions, white wine, tomato pure, tinned tomatoes.

in service, we only add olive oil, salt and black pepper. pecorino romano is added on top to finish [dairy free without it]

allergens: gluten [r], eggs, dairy [r], sulphites