Bucatini all'Amatriciana

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 lb. Bag (500 g) of Bucatini Pasta

16 oz. (500 g) of Peeled Tomatoes

8 oz. (250 g) of Guanciale (or more, if you would like)

4 (120 g) of grated Pecorino Romano Cheese

1 Teaspoon Dried Pepper Flakes (Peperoncini) or 1 Whole Spicy Pepper

1/2 small glass (4 oz) of dry white wine

Salt to taste

Directions

Prep Guanciale

Cut the guanciale into strips and brown it in a thick-bottomed pan for a few minutes, until it starts to turn golden brown.

Save Guanciale

Drain guanciale on a paper towel and set it aside.

Deglaze

Remove part of the rendered fat, leaving 2 tablespoons, and deglaze the pan with the white wine.

Add Tomatoes

When it has evaporated, add the coarsely chopped peeled tomatoes (or sauce) and the chopped red pepper, season with salt and continue cooking for about 15 minutes.

Cook Pasta

Cook the pasta in well salted boiling water and cook until it reaches al dente, then drain while reserving 1/4 cup of pasta water.

Combine Sauce And Pasta

Pour the pasta into the saucepan with the sauce, sprinkle with 2 tablespoons of pasta water and mix it well.

Add Pork And Cheese

Add the Guanciale and Cheese, mix and serve immediately.