Ingredients
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15 ml Extra-virgin olive oil
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170 g Guanciale or pancetta
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1 pinch Chili flakes
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60 ml Dry white wine
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800 g Crushed tomatoes
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Salt and pepper
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450 g Bucatini pasta (or your choice)
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30 g, grated, plus extra for serving Pecorino Romano cheese
Directions
- Fry the bacon Heat olive oil in a large skillet over medium heat until shimmering. Add guanciale or another type of bacon and chili flakes, then cook, stirring, for about 5 minutes.
- Pour in the wine Pour the wine into the skillet and cook, scraping up any browned bits from the bottom of the pan, until the wine is almost evaporated, about 3 minutes.
- Add the tomatoes Add the tomatoes and let simmer gently. Season with salt and pepper.
- Cook the pasta Meanwhile, cook the pasta in salted water until al dente, about 1 minute less than recommended on the package.
- Add the pasta to the sauce Using tongs, transfer the pasta to the sauce along with 1/4 cup of pasta cooking water.
Cook over high heat, quickly stirring and tossing, until the pasta is al dente and the sauce thickens and coats the noodles.
- Remove from heat Remove from heat, add cheese, and quickly stir to combine. Season to taste with additional salt and pepper if desired.
- Serve Serve immediately, with additional grated cheese at the table.
