Bucatini all'Amatriciana

Ingredients

• 400 g bucatini
• 180 g guanciale, cut into 1 cm strips
• 1 tsp chilli flakes
• 100 ml dry white wine
• 500 g San Marzano whole tomatoes, hand-crushed
• 1 tsp sugar (if needed)
• 100 g Pecorino Romano, finely grated
• ½ tsp black pepper
• Salt for pasta water

Instructions

1. 1

   Cook guanciale in a cold large skillet over medium heat, stirring occasionally, for 8–10 minutes until crispy and golden. Remove guanciale with a slotted spoon and set aside.

2. 2

   Add chilli flakes to the rendered fat and cook for 30 seconds. Pour in the white wine and let it bubble for 2 minutes.

3. 3

   Add the hand-crushed San Marzano tomatoes. Season lightly with salt (the guanciale and cheese will add saltiness) and simmer for 15 minutes until thickened. Add a pinch of sugar if the tomatoes are very acidic.

4. 4

   Meanwhile, cook bucatini in heavily salted boiling water until 2 minutes before al dente. Reserve 200 ml pasta water.

5. 5

   Add the guanciale back to the tomato sauce. Drain the pasta and add it to the sauce over medium heat, tossing vigorously and adding pasta water as needed.

6. 6

   Remove from heat, add half the Pecorino, and toss to combine. Serve immediately with the remaining Pecorino over the top.