Pasta all'Amatriciana

Instructions

1. 1

   Cook guanciale in a large cold skillet over medium heat, stirring occasionally, for 8–10 minutes until the fat renders completely and the pieces are golden and crispy. Remove guanciale with a slotted spoon, leaving the fat in the pan.

2. 2

   Add red pepper flakes to the fat and cook 30 seconds. Add wine and cook until mostly evaporated, about 2 minutes. Add the crushed tomatoes, season with salt, and simmer over medium heat for 15 minutes until thickened and the oil separates slightly at the edges.

3. 3

   Cook bucatini in heavily salted boiling water until al dente. Reserve ½ cup pasta water. Drain and add to the sauce with the crispy guanciale. Toss over medium heat for 1 minute, adding pasta water if needed to loosen.

4. 4

   Remove from heat, stir in half the Pecorino, and serve immediately with remaining cheese grated over the top.