The bucatini of the day!

The other day I was able to find two things that are not always so easily and easily available: the pepper cheek and the hard ricotta pecorina: just to grate!
And when you are in front of all this bendidio certainly can not pull back: the plate I had figured in the head before even putting them in the bag of shopping!

The recipe is the classic one of the preparation for the amatriciana and, more or less, even the ingredients ...

I pulled on a pair of cherry tomatoes from the garden, and I immediately put to boil water. As I waited to throw the pasta I cut the bacon into strips and the onion pieces.
I grated a substantial amount of cottage cheese and the tomatoes into wedges made; pepper to be ground and a nice chili was already there looking at me ...

As soon as I threw the bucatini, I began to brown the pork cheek and onion with a little oil and then added a chopped pepper and, just to be light, a beautiful ground black pepper.
I drained the pasta and skipped it with the dressing and the tomatoes added just after.

So, out of the fire, I poured the ricotta, mixed and put on the table:
how good they were!

I did not want to punish him also adding a photo of polished pan thoroughly with the bread ...