All recipes written by Gordon Ramsay
Mix the flour with the eggs, a pinch of salt and a drizzle of oil. Knead the dough and let it rest for half an hour, wrapped in a cloth soaked in warm water and wrung out well. With a rolling pin, roll it out into two rather thin sheets, lightly flour them, fold them several times on themselves and, with a wide-bladed knife, cut them into tagliolini about 4 millimeters wide.
In the meantime, boil the water and bucatini in a pan. Drain them while still al dente, pour them into the pan with the sauce and bacon. And sauté them so that they mix well with the sauce. Serve the bucatini while still hot, sprinkle with grated pecorino romano and, if desired, decorate with a whole chilli pepper.
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