{"id":32989,"date":"2023-10-09T16:57:00","date_gmt":"2023-10-09T14:57:00","guid":{"rendered":"https:\/\/www.pastarucnitt.sbs\/?p=32989"},"modified":"2023-10-10T10:24:55","modified_gmt":"2023-10-10T08:24:55","slug":"bucatini-n-6-a-la-amatriciana","status":"publish","type":"post","link":"https:\/\/www.pastarucnitt.sbs\/fr\/recettes\/bucatini-n-6-a-la-amatriciana\/","title":{"rendered":"Bucatini n\u00b0 6"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"BUCATINI n\u00b0 6 all&#039;AMATRICIANA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/NuAYvei6zMw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingr-dients\">INGR\u00c9DIENTS<\/h3>\n\n\n\n<p><strong>POUR 4 PERSONNES<\/strong><br><br><em>250 g de Bucatini n\u00b06 Rummo<br>200 g de guanciale (ou lard)<br>400 g de tomates pel\u00e9es<br>100 ml de vin blanc<br>1 piment<br>pecorino romano en quantit\u00e9 suffisante<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-pr-paration\">PR\u00c9PARATION<\/h3>\n\n\n\n<p>Apr\u00e8s avoir tranch\u00e9 le guanciale, retirez la couenne et coupez-le en lani\u00e8res. Mettez le guanciale dans une po\u00eale et faites-le revenir en ajoutant le piment entier. Lorsque le guanciale est croustillant et grill\u00e9, versez le vin blanc dans la po\u00eale et laissez-le s\u2019\u00e9vaporer.\nR\u00e9servez le guanciale et ajoutez les tomates pel\u00e9es dans la po\u00eale dans laquelle il a dor\u00e9. \u00c9crasez-les un peu avec la louche et faites-les cuire.\nFaites cuire les bucatini dans une casserole d\u2019eau sal\u00e9e en les \u00e9gouttant al dente et versez-les directement dans la po\u00eale de la sauce. Ajoutez un peu d\u2019eau de cuisson et faites revenir les p\u00e2tes, puis ajoutez le guanciale croustillant. Remuez puis retirez du feu.\nVersez petit \u00e0 petit le pecorino romano r\u00e2p\u00e9 et m\u00e9langez \u00e0 nouveau. Servez en ajoutant encore un peu de fromage. Bonne d\u00e9gustation !<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarucnitt.sbs\/fr\/recettes\">TOUTES LES RECETTES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGR\u00c9DIENTS POUR 4 PERSONNES 250 g de Bucatini n\u00b06 Rummo200 g de guanciale (ou lard)400 g de tomates pel\u00e9es100 ml de vin blanc1 pimentpecorino romano en quantit\u00e9 suffisante PR\u00c9PARATION Apr\u00e8s avoir tranch\u00e9 le guanciale, retirez la couenne et coupez-le en lani\u00e8res. Mettez le guanciale dans une po\u00eale et faites-le revenir en ajoutant le piment entier. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":33220,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1071],"tags":[1120,1942],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarucnitt.sbs\/wp-content\/uploads\/2023\/06\/18_Bucatini_Amatriciana_1x1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarucnitt.sbs\/fr\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGR\u00c9DIENTS POUR 4 PERSONNES 250 g de Bucatini n\u00b06 Rummo200 g de guanciale (ou lard)400 g de tomates pel\u00e9es100 ml de vin blanc1 pimentpecorino romano en quantit\u00e9 suffisante PR\u00c9PARATION Apr\u00e8s avoir tranch\u00e9 le guanciale, retirez la couenne et coupez-le en lani\u00e8res. Mettez le guanciale dans une po\u00eale et faites-le revenir en ajoutant le piment entier.\u2026","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bucatini n\u00b0 6 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarucnitt.sbs\/fr\/recettes\/bucatini-n-6-a-la-amatriciana\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bucatini n\u00b0 6 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGR\u00c9DIENTS POUR 4 PERSONNES 250 g de Bucatini n\u00b06 Rummo200 g de guanciale (ou lard)400 g de tomates pel\u00e9es100 ml de vin blanc1 pimentpecorino romano en quantit\u00e9 suffisante PR\u00c9PARATION Apr\u00e8s avoir tranch\u00e9 le guanciale, retirez la couenne et coupez-le en lani\u00e8res. Mettez le guanciale dans une po\u00eale et faites-le revenir en ajoutant le piment entier. 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