Ingredients
600g bucatini
350g guanciale, chopped
Handful of fresh basil
400g canned peeled tomatoes
Pecorino Romano (as much as you like)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
Method
- Add the guanciale to a dry hot pan and cook on medium-high heat to until the guancale is crispy and most of the fat has been rendered.
- Add ½ glass of white wine and let evaporate.
- Open a can of peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
- Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
- Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
- Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
- Boil the bucatini in salted water. Only cook it ⅔ of the way.
- Transfer the cooked pasta to the hot pan, saving the pasta water.
- Pour in 1-2 ladles of pasta water into the pan.
- Add the Pecorino Romano in slowly while constantly tossing the pasta in the sauce until it’s cooked al dente.