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!