Alitalia.

Quite fresh Saturdays.

Um, Alex, welcome to this very Italian dessert off the French Get cooking.

Today we're making bucatini a matter.

I am sure you will love this delicious pastor.

Mom just got back from Italy, and she brought me back the most amazing cured meat You could ever find one challenge.

Just don't worry, because I'll give you an eternity for that.

And she also brought me back some pecorino cheese.

Yes, she's a great mom.

Indeed.

Enough talking.

Let's do it.

First off, let's prepare the ingredients for two soups.

Finally, job cappuccino.

Open a tin of tomatoes and get them roughly with scissors.

Great.

A handful of pecorino cheese.

If you don't have pecorino cheese, you can use terrorism.

Cheese.

Now the gun, Charlie.

Cut it into big chunks.

You want a nice handful at the end?

Charlie is a cure need made from the pork cheek.

It's also called Joel in the U.

S.

It has a very unique taste.

But don't worry.

If you don't have it, you can use regular old bacon instead.

Just don't tell any Italian people about it.

All right?

Drop the gun, Charlie and the cheese in a pan over medium heat and let it cook about 5 to 10 minutes.

You want to reach golden yellow color with some transparency for the access of oil in the bowl, but leave some in the past.

You can use this to make gorgeous home.

Let's I knew it looks a bit crunchy, but trust me, it is not in the source at the end.

It's all about melty and sticking.

Goodness.

Drop the tomatoes in along with the juices.

This immediately stops the frame.

No need to have sold because a cured meat is already salty.

No need to add pepper because the gun Charlie is already rubbed with tones of spices.

Let it simmer for about 10 minutes while we move on to the past in a big pot of water.

Boiling the bucatini one minute less than what's mentioned on the package.

Drained them roughly and drop them in the past.

At a handful of great that pecorino cheese combined everything for about a minute.

Played this pastors in bowls and self immediately with a Sprinkle of pecorino and some Children with just a few ingredients.

The dish has so many layers of flavor I'm telling you, this is so easy to make, but it's seriously addictive.

That's why I want to keep my twist on it as simple as possible.

Start with a real slice of heuristic breath, rub it with garlic, a few bits of tomatoes and chilies, and our place very thin slices of going Charlie on top.

Puppet.

A few minutes in the broiler at shavings of pecorino cheese and you have the most insane.

The most delicious bruschetta alum attraction.

So, guys, that's it.

This is why I love Italian cooking, simplicity, truth, no fence, elaborate preparation, just beautiful ingredients and the Louis care picked at their best and wisely combined.

I really hope you will enjoy this Italian dish, but really I already know it.

Life, common share, subscribe or whatever, as long as you stay hungry and foolish in the kitchen.