Pasta all'Amatriciana

Method

1. Put the tomato passata in a pan with a drop of oil and let it reduce over low heat.
2. Cut the guanciale into thick strips, removing the rind and any peppery seasoning.
3. Toast whole peppercorns in a dry pan, then remove and grind them.
4. Place the guanciale strips in a cold pan (not non-stick) and cook slowly, adding a little water if needed to render the fat gently.
5. Once the guanciale is crispy, deglaze with white wine (or a splash of vinegar) and let the alcohol evaporate.
6. Add the reduced tomato passata to the pan, add some of the freshly ground black pepper, and simmer for about 5 minutes.
7. Meanwhile, cook bucatini in boiling salted water until al dente; be cautious with salt because the guanciale is already salty.
8. Drain the pasta, reserving some cooking water, and add it to the sauce.
9. Remove the pan from heat, add grated Pecorino Romano, and toss well to combine. Finish with additional pepper and cheese on top.