
Ease of Preparation: Easy
Yield: 4 Servings
Ingredients:
Quatre Épices
- 2 tablespoons (30 ml) ground white pepper
- 1 tablespoon (15 ml) ground ginger
- 1 tablespoon (15 ml) ground nutmeg
- 1 tablespoon (15 ml) ground cloves
Pasta:
- 9 ounces (255 g) guanciale, cubed
- 1 bird’s eye chili pepper, minced
- 1 cup (240 ml) dry white wine
- 1 x 28-ounce (796 ml) can San Marzano tomatoes, crushed by hand
- Salt
- 1 pound (454 g) bucatini
- 4 ounces (114 g) Pecorino Romano, finely grated, plus more for garnish
- Italian parsley, chopped to garnish
- Olive oil, for drizzling
Method:
Make the Quatre Épices by combining the white pepper, ground ginger, ground nutmeg, and ground cloves together and mixing until well combined. Set aside, in an airtight container, until needed.
Add guanciale to a large skillet and heat over medium heat. Fry, stirring, until guanciale is slightly browned, 5-6 minutes.
Carefully remove half the rendered fat from the pan and discard.
Add chili pepper and cook for 1-2 minutes.
Add white wine and cook until wine has mostly evaporated, 3-4 minutes.
Add tomatoes to skillet.
Add 1 tablespoon (15 ml) of the Quatre Épices mixture to the skillet and season with salt.
Bring mixture to a simmer and cook for 3-4 minutes.
In the meantime, bring a pot of heavily salted water to a rolling boil.
Add bucatini to water and cook until just al dente, roughly 2 minutes shy of package directions.
Strain, reserving ½ cup (120 ml) of pasta water, then add pasta to skillet and toss well with guanciale and tomato sauce.
Swirl in pasta water and remove the skillet from the heat.
Add Pecorino off heat and toss vigorously to combine for a silky sauce.
Transfer pasta to serving plates, top with a little more sauce, and a drizzle of olive oil.
Garnish with Pecorino Romano and chopped parsley.
Serve immediately.