Roughly followed the “bucatini alla romana” recipe from @cheflucacorleone on instagram.
2 mines gloved of garlic fried in extra virgin olive oil. Added the parsely stems and some red pepper. (Skipped the anchovies since i dont eat fish)
Take out the parsely stems and add some small tomatos (unskinned)
Boiled the pasta in a large pot with some salt and toasted the breadcrums with some extra virgin olive oil.
Right before the pasta is done take it out of the pot and stirr into the sauce.
Take of the heat and add pecorino.
Garnish with the breadcrums and chopped parsely.
by Pink_aipom