Bucatini all'Amatriciana

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• 62½ g guanciale

• knife

Cut guanciale into stripes or cubes, trying to have an even proportion of fat and meat across pieces

Step 2/ 6

Cook the guanciale and the dried chili with no oil on a steel pan at medium/ heat. Turn until golden brown.

Step 3/ 6

Deglaze guanciale with white whine, cook 4/5 minutes until wine is reduced

Step 4/ 6

Remove guanciale and set aside. Put peeled tomatoes in the pan with the grease and wine at medium heat and cook for 5/7 minutes

Step 5/ 6

In the meanwhile cook bucatini. When ready add Al dente bucatini to tomato/wine sauce and mix

Step 6/ 6

Add pecorino and guanciale to pasta and serve

Enjoy your meal!