This Italian classic requires very few ingredients, which is why it's especially important to choose the best quality produce.
If you can't find bucatini, you can use spaghetti instead.
Ingredients
4 servings
200 g guanciale or pancetta
1 tbsp olive oil
1 pinch chili flakes
1 dl white wine
1 can peeled tomatoes
450 g bucatini
40 g pecorino
Salt and pepper
Instructions
Cut the guanciale or pancetta into small cubes.
Fry them in olive oil until they take on color and release some of their fat.
Add the chili flakes and continue frying briefly.
Pour in the white wine and let it reduce to approximately 1/3.
Mash the peeled tomatoes with a spoon or with your hands, and add them. Let it simmer for 15 minutes without a lid.
Cook the pasta in lightly salted water until it is 1 minute away from being al dente. Drain the water, but save some of it.
Grate the pecorino.
Toss the pasta together with the tomato sauce, and dilute with pasta water as needed.
Let the pasta finish simmering in the tomato sauce and remove from heat.
Stir in 2/3 of the pecorino and season with salt and pepper.
Sprinkle with extra grated pecorino when serving.
