Bucatini all’Amatriciana

Servings: 4

Prepare the guanciale
Start by removing the tough outer skin from the 5 oz (150 g) guanciale, thencut it into ½ inch (1 cm) thick strips. Place it in a non-stick pan and cookover medium heat. Let it slowly render its fat until the pieces turn golden andcrisp. There’s no need for olive oil — the guanciale provides all the richnessyou need. Once crispy, remove the guanciale and set it aside, keeping therendered fat in the pan.
Make the sauce
Add the 14 oz (400 g) whole plum tomatoes crushed by hand into the same pan with the guanciale fat. Let it simmer gently for about 10–15 minutes, until slightly thickened. Season lightly with salt and black pepper — remember that both guanciale and pecorino are naturally salty, so make sure to find the right balance.
Cook the pasta
In a large pot of salted water, cook 12 oz (340 g) bucatini until just al dente. Reserve a small cup of the cooking water before draining.
Combine pasta and sauce
Return the guanciale to the sauce and add the drained pasta. Toss everything together over low heat for a minute or two, adding a splash of the reserved pasta water if needed to loosen the sauce.
Add the cheese and serve
Remove from the heat and sprinkle generously with 2.5 oz (70 g) grated pecorino cheese. Toss well so the cheese melts into the sauce, coating each strand of pasta. Serve immediately with extra pecorino cheese and black pepper on top.