Bucatini All'Amatriciana

Ingredients

≈ amount suggested from similar recipes

Tools & equipment

Also used: pan · grater

Method

1. Slice the guanciale and then cut it into pieces.
2. Slice the white onion (not so thin, not super thick).
3. Grate the pecorino Romano cheese super fine.
4. Put the guanciale in the pan on a medium lower fire to let it sweat and crisp up in its own fat, then turn the fire up to fry it.
5. Remove the guanciale, keeping the fat in the pan.
6. Put the onion into the rendered fat in the pan to sweat until soft.
7. Add a whole chili to the pan.
8. Add the white wine and let it cook for another 5 to 6 minutes.
9. Crush/squeeze the peeled tomatoes by hand into the pan.
10. Return the crisp guanciale back into the pan and test the sauce.
11. Drop the bucatini pasta into boiling water to cook.
12. Toss the pasta with the sauce and add the pecorino Romano cheese.

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