Bucatini All'Amatriciana

Method

1. Remove the skin from the guanciale. Cut into slices, then cut into small strips. Discard any yellow parts and the outer skin for hygiene.
2. Place the guanciale pieces in a cold pan. Cook over medium-low heat until the fat renders and becomes transparent, and the meat turns slightly crispy. Do not add any oil.
3. Separate the cooked guanciale from the rendered fat. Reserve the fat. Clean the pan with a paper towel.
4. Return a few tablespoons of the reserved fat to the pan. Heat and add a splash of white wine. Let the alcohol evaporate.
5. Crush San Marzano tomatoes by hand and add them to the pan. Season with a pinch of salt and black pepper or chili pepper as desired. Cook for 15–20 minutes, until the sauce thickens and turns a bright red.
6. Meanwhile, grate the Pecorino Romano finely.
7. Bring a large pot of salted water to a boil. Cook the bucatini for about 7 minutes (or until al dente). Reserve some pasta water.
8. Drain the pasta and transfer it to the pan with the tomato sauce. Toss well and let it rest in the sauce for about 1.5 minutes.
9. Turn off the heat. Sprinkle the grated Pecorino Romano over the pasta and toss vigorously until the sauce becomes creamy.
10. Serve the pasta, topping with the crispy guanciale and additional Pecorino Romano to taste.