A signature dish of Italian cuisine, which everyone wins from the first forkful. Bucatini, bacon, pepper and pecorino romano: strong and simple flavors at the same time for a unique and inimitable first course.

Thinly slice the onion and bacon and sauté with two tablespoons of extra virgin olive oil until golden. Add the diced peeled tomatoes without seeds to the pan.

Season with salt and plenty of chilli pepper. Continue cooking on high heat for a few minutes, until the mixture is cooked but not pasty.

Cook the Bucatini pasta in plenty of lightly salted water. When the pasta is cooked right, drain it and mix it with the sauce. Sprinkle some Pecorino Romano cheese to serve.