This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.
This week's lardons come from Anna’s Happy Trotters in East Yorkshire. Anna is the 4th generation of farming in the family and is a specialist in rearing native breed British Landrace pigs. Anna produces some of the only 100% free range pigs in the UK - only 1-2% are.
The word bucatini comes from the Italian word buco, which translates to hole, a reference to its hollow shape. Bucatini all’Amatriciana is a traditional dish hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century, in the cookbook L’Apicio Moderno, although it seems likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, despite being a invented elsewhere.
Traditionally, this sauce is made with guanciale (pork cheek), but we substitute lardons for a deeper, smokier flavour. We cook our lardons with tomatoes and parmesan cheese for an authentic taste of Amatrice.
INGREDIENTS (allergens in bold and underlined):
Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt)
Amatriciana Sauce: Tomato (64%), Bacon (25%), Shallot, Onion, Garlic, Extra Virgin Olive Oil, Basil, Parsley, Salt, Pepper
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Bacon Crumb: Breadcrumbs (Wheat), Olive Oil, Bacon
Find recipe card here
Bucatini all'Amatricina & Pecorino
Please note the above nutritional guidance is based on our estimates only.