Bucatini all'Amatriciana

• •6 oz Guanciale (cut into 1/4-inch thick strips or cubes)
• •1 cup Dry white wine
• •28 oz Crushed San Marzano tomatoes (1 large can)
• •1 tsp Red pepper flakes (or to taste)
• •1 lb Bucatini or Rigatoni
• •1 cup Pecorino Romano cheese (freshly grated, plus more for serving)
• •to taste Black pepper (freshly ground)
• •to taste Salt (for pasta water)

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil for the pasta.

2. 2

   While the water heats, heat a large, deep skillet or Dutch oven over medium heat. Add the guanciale and cook, stirring occasionally, until crisp and golden brown, about 8-10 minutes. The guanciale should render its fat.

3. 3

   Remove the crispy guanciale with a slotted spoon and set aside on a plate lined with paper towels, leaving the rendered fat in the skillet. Reduce the heat slightly if the fat is browning too quickly.

4. 4

   Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until slightly reduced.

5. 5

   Add the crushed San Marzano tomatoes and red pepper flakes to the skillet. Bring to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with a little salt and plenty of freshly ground black pepper.

6. 6

   While the sauce simmers, cook the bucatini or rigatoni in the boiling salted water according to package directions until al dente.

7. 7

   Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.

8. 8

   Add the drained pasta directly to the skillet with the tomato sauce. Add about half of the reserved crispy guanciale and half of the grated Pecorino Romano cheese. Toss vigorously to combine, adding a splash or two of the reserved pasta water if needed to create a glossy sauce that coats the pasta.

9. 9

   Serve immediately, garnished with the remaining crispy guanciale, more freshly grated Pecorino Romano, and a generous grind of fresh black pepper.

Chef's Tips

• 💡Using authentic guanciale (cured pork jowl) is key to the traditional flavor of Amatriciana. If you can't find it, pancetta is a good substitute, but guanciale offers a richer, more complex flavor.
• 💡San Marzano tomatoes are known for their balanced sweetness and low acidity, making them ideal for this sauce. Crushing them by hand before adding to the skillet can enhance their texture.
• 💡Don't forget the Pecorino Romano! Its sharp, salty flavor is essential and provides a perfect contrast to the rich guanciale and sweet tomatoes.