Bucatini With Amatriciana Sauce (Bucatini all’Amatriciana)

Yield: 4 servings

Ingredients:

• 4 ½ ounces (135 g) guanciale, cubed
• 1 bird’s eye chili pepper, minced
• ½ cup (120 ml) dry white wine
• 1 x 28-ounce (796 ml) can San Marzano tomatoes, crushed by hand
• Salt and pepper
• 1 pound (454 g) bucatini
• 4 ounces (113 g) Pecorino Romano, finely grated, plus more for garnish
• Olive oil, for drizzling

Method:

Add guanciale to a large skillet and heat over medium-high. Fry, stirring, until guanciale is slightly browned.

Add chili pepper and cook for 1-2 minutes.

Deglaze with white wine and cook, stirring up any stuck bits, until wine has mostly evaporated.

Add tomatoes to skillet, season with salt and pepper, bring to a simmer, and cook for 3-4 minutes.

In the meantime, bring salted water to a rolling boil in a large pot.

Add bucatini and cook until just al dente.

Strain, reserving ½ cup (120 ml) of pasta water, then toss pasta with Pecorino and cooking water.

Add the pasta-Pecorino mixture to the skillet with the guanciale-tomato sauce and toss well until the pasta is coated with the sauce.

Serve hot, sprinkled with more Pecorino Romano and drizzled with olive oil.

Buon appetito!