Bucatini all'Amatriciana

Instructions

1. 1

   Crisp the Guanciale: Place the strips of guanciale in a large, cold skillet. Turn the heat to medium-low. Allow the fat to render slowly until the guanciale is crispy on the outside but still chewy in the center (about 8-10 minutes).

2. 2

   Add Chili and Wine: Add the dried chili flakes to the rendered pork fat and toast for 30 seconds until fragrant. If using white wine, pour it in now and let it bubble rapidly until completely evaporated.

3. 3

   Simmer the Sauce: Add the hand-crushed San Marzano tomatoes to the skillet. Bring to a gentle simmer. Let the sauce cook and thicken for 10-15 minutes while the pasta water boils.

4. 4

   Boil the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the bucatini and cook until *al dente* (usually 9-11 minutes).

5. 5

   Combine: Transfer the cooked bucatini directly into the skillet with the tomato sauce, bringing along a little of the starchy pasta water. Toss vigorously over medium heat for 1-2 minutes until the pasta is well coated and the sauce clings to the noodles.

6. 6

   Finish with Cheese: Remove the skillet entirely from the heat. Gradually sprinkle in the grated Pecorino Romano while continuously tossing the pasta to melt the cheese into a creamy emulsion without it clumping. Serve immediately.