Bucatini Amatriciana ─ Tobie Puttock

I've been making this dish forever, like almost 30 years. In my first job we made this with Napoli sauce and bacon. Later I worked in Italy for some time and learnt the correct way using guanciale which is cured pork jowl which is a little like prosciutto. Bucatini is a thick hollow spaghetti which is perfect for this pasta as it carries the sauce so well. Hope you enjoy the clip.

Subscribe to my channel:
https://www.youtube.com/tobieputtock

Follow me on:
Instagram: http://instagram.com/tobieputtock
Facebook: https://www.facebook.com/TobiePuttock
Twitter: https://twitter.com/tobiep


<style>.embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }</style><div class="embed-container"><iframe src="https://www.youtube.com/embed/oyTr0H-KBbY" frameborder="0" allowfullscreen></iframe></div>

Watch Video on YouTube Watch Full-Window Video