Bucatini all'amatriciana

Ingredients

Quantities for 4 servings.

• 400 g Bucatini
• 150 g Guanciale, in short batons
• 400 g San Marzano tomatoes
• 80 g Pecorino romano, finely grated
• 1 piece Dried chilli
• 60 ml Dry white wine
• to taste Salt

Method

1. Put the guanciale into a cold dry pan and turn on a medium flame. A slow start renders the fat completely; a hot pan burns the outside and leaves it tough within.
2. When the pieces turn glassy and gold at the edges, lift half of them out for the top. Pour in the wine and let it cook away.
3. Crush the tomatoes by hand, add them with the chilli and simmer for ten minutes. The sauce should thicken without losing its red.
4. Boil the bucatini a minute short, move it into the sauce with a ladle of its water and finish it over the flame for half a minute.
5. Off the heat, stir in the pecorino and serve. The reserved guanciale goes on top with a little more cheese.