Bucatini all Amatriciana

Ingredients

• 400 g bucatini
• 150 g guanciale, in thick strips
• 400 g tinned San Marzano tomatoes
• 80 g Pecorino Romano, grated
• 1 pieces dried chilli
• 60 ml dry white wine
• 0.5 tsp black pepper

Steps

1. 1
   Put the guanciale in a cold pan and bring it up slowly over medium-low heat so the fat renders out rather than seizing.
2. 2
   Cook 8-10 minutes until the strips are crisp at the edges but still yielding. Lift them out and leave the fat behind.
3. 3
   Add the chilli to the rendered fat, then deglaze with the wine and let it evaporate.
4. 4
   Crush the tomatoes in by hand and simmer 15 minutes until the sauce darkens and thickens.
5. 5
   Cook the bucatini until 2 minutes short of al dente.
6. 6
   Drain, reserving a cup of water, and finish the pasta in the sauce for the last 2 minutes, loosening with pasta water.
7. 7
   Return the guanciale, take off the heat and toss through the Pecorino and plenty of black pepper.