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Article: Recipes from our foodfollowers: Bucatini all'amatriciana by: cucinare_convale

Ricette dai nostri foodfollowers: Bucatini all'amatriciana di: cucinare_convale -

Recipes from our foodfollowers: Bucatini all'amatriciana by: cucinare_convale

320 g of bucatini
• 120 g of Mafalda seasoned Colonnata bacon in thick slices
• About 50 g of grated pecorino (delicate and not too salty)
• 1 tomato sauce
• salt
• pepper


In a pan add the bacon cut into strips about a couple of centimeters long. Brown the bacon until it has browned.
Drain some of the iguanciale and keep it warm to garnish.
In the same pan with the remaining bacon put the tomato sauce, season with salt and cook for the cooking time of the pasta, which in the meantime you have thrown into a saucepan with boiling salted water.
When it is almost cooked, add the bacon to the sauce. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with fresh pepper. Mix well and serve immediately, completing with more pecorino and garnish with the bacon set aside.

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Ricette dai nostri foodfollowers: Pappardelle all’agnello con guanciale Mafalda, pistilli di zafferano di Oriana Ciracò -

Recipes from our food followers: Pappardelle with lamb with Mafalda bacon, Oriana Ciracò saffron pistils

Pappardelle for 4 people 1 shoulder of lamb 1 slice of Mafalda bacon 1 clove of garlic 4 sage leaves 40g flour 80 g fresh grated pecorino 50g grated aged pecorino 50g extra virgin olive oil Saffron...

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Ricette dai nostri Food blogger: Pappardelle in giallo con castagne e guanciale Mafalda di Oriana Ciracò -

Recipes from our Food bloggers: Pappardelle in giallo with chestnuts and Mafalda pork cheek by Oriana Ciracò

Pappardelle for 4 people 1 slice of bacon @LardodiColonnataIGPMafalda 300g boiled chestnuts 300g milk Half a shallot 50g grated Parmesan cheese 50g extra virgin olive oil Saffron Cook the chestnuts...

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