This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare – 45 minutes from start to finish – but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.
04Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
05Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.