Step 1/ 6
- 62½ g guanciale
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!