Bucatini all'Amatriciana with Guanciale and Pecorino

What you need

• 360 g (13 oz) bucatini, or spaghetti
• 150 g (5 oz) guanciale, rind removed
• 60 ml (1/4 cup) dry white wine
• 400 g (14 oz) canned whole peeled tomatoes, San Marzano type if possible
• 1/2 tsp dried chili flakes, or 1 small dried chili, crumbled
• 80 g (3 oz) pecorino romano, finely grated
• salt, to taste and for the pasta water

Method

Restated from the original video

1. 1

   Cut the guanciale into slices 1 cm (1/2 in) thick, then into short strips.

2. 2

   Crush the tomatoes by hand in a bowl, keeping their juice.

3. 3

   Put the guanciale in a cold, dry wide pan over medium heat. Cook, stirring now and then, until the fat turns clear and the edges crisp lightly, 6-8 min.

4. 4

   Add the chili and stir for a few seconds.

5. 5

   Pour in the wine and let it bubble until it has almost evaporated, about 1 min.

6. 6

   Lift the guanciale out with a slotted spoon and set it aside, leaving the fat in the pan.

7. 7

   Add the tomatoes to the fat and simmer until the sauce thickens, 10-12 min. Season with salt, going easy because the cheese is salty.

8. 8

   Meanwhile, cook the bucatini in plenty of boiling salted water until 1 min short of al dente.

9. 9

   Return the guanciale to the sauce.

10. 10

    Drain the pasta, keeping a mug of its water, and tip it into the pan.

11. 11

    Toss over medium heat for 1 min, adding a spoonful of the pasta water if it looks dry.

12. 12

    Take the pan off the heat, scatter over most of the pecorino and toss again.

13. 13

    Serve at once with the remaining pecorino on top.

Imported from blog.giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.