Ingredients
200g guanciale (cured pork cheek)
400g Bucatini pasta
50g Pecorino Romano cheese, grated
400g ripe tomatoes (San Marzano or similar)
75ml dry white wine
Freshly ground black pepper
Salt to taste
1 tablespoon olive oil or strutto (pork lard) for frying
Instructions
1. Dice the guanciale into small pieces. Heat olive oil or strutto in a large pan over medium heat.
2. Add the guanciale and cook slowly, stirring occasionally, until the fat renders and it becomes crispy.
3. Deglaze the pan with dry white wine, allowing it to evaporate completely.
4. Hand-crush or chop the tomatoes and add them to the pan. Simmer the mixture until it thickens into a rich sauce, about 10-15 minutes.
5. Meanwhile, cook the Bucatini pasta in a large pot of salted boiling water until al dente. Reserve some pasta water, then drain.
6. Combine the drained pasta with the sauce, using reserved pasta water to achieve the desired consistency.
7. Serve immediately, topped with grated Pecorino Romano and freshly ground black pepper.
Notes
🥓 For the best flavor, use authentic guanciale rather than pancetta or bacon.
🍅 Hand-crushing tomatoes provides better texture and flavor for the sauce.
⏲️ Cooking pasta al dente ensures the perfect texture when mixed with the sauce.
- Prep Time: 10 minutes
- Sauce Cooking Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Traditional
Nutrition
- Serving Size: 1 serving