Pasta all'amatriciana, Roman tomato and guanciale pasta

Steps

1. 1

   Cut the guanciale into batons and cook it over medium heat in a large skillet until golden and crisp.

2. 2

   Deglaze with the white wine and let it reduce almost completely. Add the chili flakes, then the peeled tomatoes crushed by hand.

3. 3

   Simmer for 15 minutes, until the sauce is concentrated but still loose enough to coat the pasta.

4. 4

   Meanwhile, cook the bucatini in salted boiling water until al dente. Reserve a little pasta water.

5. 5

   Toss the pasta with the sauce, adding a splash of pasta water if needed, then stir in half of the Pecorino.

6. 6

   Serve with the remaining Pecorino and some of the flavorful rendered guanciale.