Bucatini alla Amatriciana

Takes 30 minutes | Serves 4 |

Ingredients

400 g pasta, bucatini
240 g guanciale
800 g canned tomatoes
100 ml white wine
0.5 tsp chiliflakes
some salt
some pepper
150 g Pecorino Romano cheese, finely grated

Steps

Preparation

• Dice the guanciale, removing and discarding the rind. Cut into large cubes.
• Fry the guanciale cubes in a skillet over medium heat until golden and bathing in its own fat.
• Once golden and crispy, sprinkle chiliflakes, then pour in the white wine. Let it simmer for 2-3 minutes.
• Add the crushed canned tomatoes and simmer until the sauce thickens.
• Boil a pot of water, add salt, and cook the pasta until al dente (check package for cooking time).
• Transfer the pasta to the skillet with the tomato sauce. Add a ladle of pasta water and let it cook together for about 2 minutes. Season with salt and pepper to taste. Stir in some of the Pecorino cheese before serving.
• Serve on plates or a platter, topped with more grated Pecorino cheese, freshly ground black pepper, and basil leaves.