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A simple but very tasty recipe from the typical Tuscan cuisine: spaghetti alla buttera, whose variation could be a short pasta shape for pasta dishes (maccheroni, rigatoni, penne rigate, etc.).
Spaghetti alla buttera
A simple but very tasty recipe, originating from typical Tuscan cuisine: spaghetti alla buttera, for which a short pasta shape could be an alternative for pasta dishes (maccheroni, rigatoni, penne rigate, etc.).
Ingredients
Equipment
Method
- In a saucepan, heat the oil, then add the garlic and chili.
- Remove the garlic and add the diced guanciale and prosciutto.
- Sauté until golden over moderate heat.
- Add the chopped tomato pulp and season with salt.
- Cook the pasta. Drain al dente and combine with the sauce.
- Plate and serve with a sprinkle of Pecorino.
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