Ingredients
8 ounces guanciale (cured pork cheek), diced
14 ounces bucatini pasta
2 tablespoons olive oil or strutto (pork lard)
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, peeled and hand-crushed
Salt, to taste
Freshly ground black pepper, to taste
3/4 cup Pecorino Romano cheese, finely grated
6 fresh basil leaves, chopped (optional for garnish)
Instructions
1. Heat olive oil or strutto in a large skillet over medium heat. Add the diced guanciale and cook slowly until it renders its fat and becomes crisp.
2. Pour in the dry white wine to deglaze the pan, stirring to lift any browned bits. Allow the wine to evaporate completely.
3. Add the crushed tomatoes to the skillet. Season with salt and simmer for 15 to 25 minutes, stirring occasionally until the sauce thickens.
4. Meanwhile, cook the bucatini pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
5. Toss the drained pasta with the sauce, adding reserved pasta water as necessary to achieve the desired consistency.
6. Remove from the heat and stir in grated Pecorino Romano cheese and freshly ground black pepper.
7. Serve immediately, garnished with extra cheese and fresh basil, if desired.
Notes
🥓 Use guanciale for the most authentic taste, though pancetta can be a substitute in a pinch.
🍅 Hand-crush the tomatoes for a rustic, textured sauce that enhances the flavor.
🍴 Always cook pasta al dente, as it will continue to absorb flavors when mixed with the sauce.
- Prep Time: 10 minutes
- Simmering Time: 15-25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Traditional
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600-700