Description
A classic Roman pasta dish made with bucatini, crisp guanciale, tomatoes, pecorino romano, and a touch of chili for a rich, savory, and deeply comforting bowl.
Ingredients
Scale
- 12 ounces bucatini
- 6 ounces guanciale, cut into small strips
- 28 ounces whole peeled tomatoes, crushed by hand or with a spoon
- 1 cup finely grated pecorino romano, plus more for serving
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Instructions
- Bring a large pot of well-salted water to a boil and set a large skillet over medium heat.
- Crush the whole peeled tomatoes in a bowl and finely grate the pecorino romano.
- Add the guanciale and olive oil to the skillet and cook gently until the fat renders and the guanciale becomes crisp and golden.
- Stir in the crushed red pepper flakes, then add the crushed tomatoes and simmer for 10 to 12 minutes until slightly thickened.
- Cook the bucatini in the boiling water until just shy of al dente. Reserve 1 cup of pasta water.
- Transfer the pasta to the skillet and toss with the sauce, adding a splash of pasta water as needed.
- Lower the heat, add the pecorino romano and black pepper, and toss until the sauce is silky and coats the pasta.
- Serve immediately with extra pecorino romano on top.
Notes
- Render the guanciale slowly for the best texture and flavor.
- Save pasta water to loosen the sauce and help it cling to the noodles.
- Add the cheese over low heat so it melts smoothly.
- Taste before adding extra salt, since the guanciale and pecorino are naturally salty.