Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
A great classic of Roman cuisine, a first course emblematic of Italian cuisine made with bucatini, tomato, guanciale, and pecorino. A simple and economical recipe, guaranteed to succeed.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: If you are using fresh tomatoes, blanch them for a few moments in salted boiling water, drain and cool them.
Step 2 of 10: After peeling them, remove the seeds and cut them into strips.
Step 3 of 10: In a pan, heat the oil and add the guanciale cut into strips.
Step 4 of 10: When it starts to melt, add the chili pepper and brown the guanciale until it is colored.
Step 5 of 10: Deglaze with white wine and let it evaporate.
Step 6 of 10: In the same pan, add the crushed peeled tomatoes and adjust the salt.
Step 7 of 10: Cook for the pasta cooking time, meanwhile, throw the pasta into a saucepan with boiling salted water.
Step 8 of 10: When the pasta is almost cooked, add the guanciale to the sauce and remove the chili pepper.
Step 9 of 10: Drain the pasta al dente and transfer it to the pan with the sauce.
Step 10 of 10: Off the heat, add the grated pecorino and adjust with fresh black pepper.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving200 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,259 kJ540 kcal | 1,128 kJ270 kcal |
| Fat | 26.43 g | 13.2 g |
| of which saturated fatty acids | 2.4 g | 1.2 g |
| Carbohydrates | 61.16 g | 30.54 g |
| of which sugars | 4.17 g | 2.08 g |
| Fibre | 2.36 g | 1.18 g |
| Protein | 16.98 g | 8.48 g |
| Salt | 0.24 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
