Bucatini all'Amatriciana

🛒 Ingredients

• Bucatini pasta 100 g · 357 kcal
• Guanciale (cured pork jowl) 38 g · 240 kcal
• Peeled canned tomatoes 100 g · 20 kcal
• Pecorino Romano cheese 20 g · 78 kcal
• Black pepper 1 g · 0 kcal
• Red pepper flakes 1 g · 0 kcal

👨‍🍳 Instructions

1. Cut the guanciale into thick strips or cubes; heat a large skillet over medium heat and render the guanciale until crispy, then remove it from the pan, leaving the rendered fat behind.
2. Add the peeled canned tomatoes to the rendered guanciale fat in the skillet, crushing them with a spoon; add red pepper flakes for a touch of heat, then simmer the sauce gently for 15-20 minutes.
3. While the sauce simmers, cook the bucatini pasta in a large pot of generously salted boiling water according to package directions, typically 8-10 minutes, until al dente.
4. Drain the bucatini, reserving about half a cup of pasta water, then add the pasta directly to the skillet with the tomato sauce; return the crispy guanciale to the skillet.
5. Toss everything together vigorously, adding a splash of reserved pasta water if needed to achieve a creamy consistency; finish with a generous amount of freshly grated Pecorino Romano cheese and plenty of freshly ground black pepper.