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bucatini con sugo di pomodorini gialli cooking instructions

- cook guanciale on low heat with a splash of olive oil until the fat starts rendering
- bring water to a boil
- once the guanciale starts to turn translucent, turn heat to medium and continue to cook ensuring that the pieces are crispy
- add sauce to pan and turn heat back to low
- once water is boiling season with salt
- cook pasta for 2-3 minutes & stir gently while cooking
- add pasta to sauce and cook together for 1-2 minutes 

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