Bombardoni all’amatriciana with balsamic vinegar

Product combined with the recipe

bombardoni Scatola 10 cf

Ingredients for 4 people

  • 400 gr of Bombardoni Leonessa
  • 100 grams of pork cheeks cut into strips
  • 3 tablespoons of extra virgin olive oil
  • 200 gr of fresh peeled tomatoes
  • 2 tablespoons of balsamic vinegar
  • hot pepper
  • ½ small onion
  • 1 clove of garlic
  • pecorino romano with flakes


Brown the pork cheek in oil, when the dripping is very crisp I keep it warm. In the same oil I lightly brown onion and garlic (whole just crushed, which then will be removed), add the diced tomatoes and leave to cook on high heat for about six minutes if necessary add a little of cooking water from the pasta. Put the crispy bacon back into the sauce and cook with the previously cooked pasta and drain al dente with the pecorino cheese and the balsamic vinegar, serve very hot. Wine: taurasi.

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