Spicy tomato pasta with crispy pork cheek (guanciale) and sharp Italian cheese (Pecorino).
Ingredients
Scale
Measurement units
- 1 lb bucatini
- 8 oz guanciale, cut in batons
- 28 oz San Marzano tomatoes, crushed
- 1 cup Pecorino Romano, grated
- ½ cup dry white wine
- ½ tsp red chili flakes
- 2 tbsp salt
Ingredients
Scale
Measurement units
- 1 lb bucatini
- 8 oz guanciale, cut in batons
- 28 oz San Marzano tomatoes, crushed
- 1 cup Pecorino Romano, grated
- ½ cup dry white wine
- ½ tsp red chili flakes
- 2 tbsp salt
Instructions
Render the guanciale
Cook guanciale in skillet over medium heat (325-350°F surface) until fat renders and meat is crispy, 8-10 minutes. Remove guanciale, reserve fat.
Equipment
- large skillet
Ingredients
- guanciale (8 oz)
Build the sauce
Add chili flakes to fat. Add wine, cook until evaporated. Add tomatoes. Simmer 15 minutes. Return guanciale.
Equipment
- large skillet
Ingredients
- chili (½ tsp)
- wine (½ cup)
- tomatoes (28 oz)
- guanciale
Cook the pasta
Cook bucatini in well-salted water until al dente. Reserve 1 cup pasta water.
Equipment
- large pot
Ingredients
- bucatini (1 lb)
- salt (2 tbsp)
Combine and serve
Toss pasta with sauce and half the Pecorino. Add pasta water as needed to loosen. Serve with remaining cheese.
Equipment
- large skillet
Ingredients
- Pecorino (1 cup)
Before you cook
Cook notes
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