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1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see note)

Pinch red pepper flakes

One hello onion

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Italian version:

This is a rough translation: Cut guanciale in strips, put it in a pan with nothing else in it, cook it for a few min until it starts to turn golden. Take it out and put it on some paper towel so it get doesn’t get soggy (this is v important!!!!!!!!!!). (You can then strain the little bits of guanciale detritus out of the fat in the pan but I am too lazy for that). Then add the wine to the pan and cook it with the fat until the alcohol evaporates. Then rip up the tomatoes in large pieces and add those to the pan with the peperoncino in flakes (however I usually just leave the peperoncino whole then take it out at the end bc I don’t like this pasta too spicy). Then salt and cook it for around 15 min (I cook it at least until you can see the tomatoes have turned darker) boil pasta separately in salted water a min or two under, add to pan with some pasta water and finish cooking in the sauce then add guanciale and pecorino! 

Bucatini all'Amatriciana Recipe

Ingredients

1 tablespoon (15ml) extra-virgin olive oil

6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (can also use pancetta)

Pinch red pepper flakes

1/4 cup (60ml) dry white wine

1 (28-ounce; 794g) can whole peeled tomatoes, crushed by hand

Kosher salt and freshly ground black pepper

1 pound (450g) dried bucatini pasta (see note)

1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Directions

In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Season with salt and pepper.

Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.