Bucatini all'amatriciana

Ingredients

• Bucatini pasta320 g
• Guanciale (cured pork jowl)150 g
• Peeled tomatoes400 g
• Pecorino Romano PDO cheese60 g
• Fresh chili pepper1
• Coarse salt (for pasta water)32 g
• Fine salt (for the sauce)2 g

Allergens

Gluten, Milk

Method

1. Cut the guanciale into uniform strips about 1 cm thick.
2. In a stainless steel pan, sauté the guanciale with the whole chili over medium-low heat for about 8-10 minutes, until the fat is translucent and the meat is crispy.
3. Remove the guanciale and chili from the pan, leaving the rendered fat in the pan; keep the guanciale warm on the side.
4. Hand-crush the peeled tomatoes and add them to the pan with the guanciale fat.
5. Simmer the sauce over low heat for about 15 minutes until it reaches a thick and velvety consistency.
6. Meanwhile, cook the bucatini in plenty of boiling salted water (8g of salt per liter).
7. Drain the pasta very al dente, about 2 minutes before the package instructions, reserving some cooking water.
8. Transfer the bucatini to the pan with the sauce, add the crispy guanciale, and toss over high heat to combine the flavors.
9. Remove from heat, add the grated Pecorino Romano and a tablespoon of cooking water, stirring vigorously to create a creamy emulsion.
10. Plate immediately, finishing with an extra sprinkle of Pecorino if desired.