1 pound Bucatini pasta, dried or fresh
2 cups guanciale, diced ¼”
⅓ cup dry white wine
28 ounce can whole peeled San Marzano tomatoes
½-1 teaspoon red pepper flakes
freshly ground black pepper
1 ¼ cup pecorino-romano
A recipe rooted in tradition featuring cured pork, tomato, wine and pecorino-romano cheese. Definitely for fans of rich pasta dishes that have just the right amount of heat. Rich, salty and bright this will be sure to be added to your back pocket pasta recipes for years to come.
- Bring a large pot of heavily salted water to a boil.
- In a large skillet over medium heat render the guanciale until crispy, string often to ensure an even cook.
- Add the white wine and reduce by half. Add tomatoes to the wine and crush them using the back of a wooden spoon (you can also crush them by hand prior to adding them to the wine). Add red pepper flakes, salt, and pepper to taste and simmer for 10 minutes.
- Meanwhile, cook the pasta.
- Add the cooked pasta to tomato sauce and stir well. Add the pecorino and mix well.
- Separate into 4-6 deep bowls.