Guanciale (5.5 oz)
into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
Next, pour the
Canned Whole Peeled Tomatoes (1 can)
into a bowl and using a fork, squash them down, mixing as you go.
Water (20 3/4 cups)
in a large pot and once it boils, add in the
Rock Salt (1 Tbsp)
Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
Once the guanciale has started to crisp and change color, this amatriciana recipe calls for white wine! Add one glass of
White Wine (8 oz)
and mix through.
After 3 minutes, most of the wine will have evaporated, mix again, and add the peeled tomatoes.
Use your wooden spoon to stir through and leave to simmer for 10-15 minutes. If your heat is too strong, just lower it so it cooks gently.
While this amatriciana sauce is simmering, add a touch of
Salt (to taste)
and be generous with the
Ground Black Pepper (to taste)
Once the sauce has reduced, switch off the stove and cook your
Bucatini Pasta (9 oz)
al dente (according to packet instructions).
Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra Tbsp of pasta water and mix the sauce through really well.
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of
Pecorino Romano Cheese (to taste)
– adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy. Enjoy!