The authentic Roman sauce with guanciale, tomatoes, and chili, elevated by pecorino. A comforting and flavorful classic.
Ingredients
- 150 g Guanciale
- 400 g Canned peeled tomatoes
- 320 g Bucatini
- 50 g Pecorino Romano
- 50 ml Dry white wine
- 1 pinch Dried chili
- to taste Salt
Method
- Cut the guanciale into thick matchsticks. Sauté them in a skillet over medium heat to melt the fat until crispy and golden.
- Remove the crispy pieces and set them aside. Leave the melted fat in the skillet.
- Add the crumbled chili to the hot fat to release its aromas, being careful not to burn it.
- Deglaze with the dry white wine and let the liquid evaporate completely.
- Pour the crushed tomatoes into the skillet. Simmer the sauce until it thickens slightly and the flavor concentrates.
- Meanwhile, cook the bucatini in plenty of very salty boiling water until very al dente.
- Transfer the pasta directly into the sauce using tongs, adding some cooking water. Mix vigorously to create a creamy emulsion.
- Off the heat, stir in the reserved guanciale and the grated pecorino. Mix one last time.
- Serve immediately in warm bowls, sprinkled with extra pecorino.
Nutrition
Per serving
- Energy
- 571.6 kcal
- Protein
- 22.9 g
- Carbohydrate
- 61.72 g
- Fat
- 24.16 g
- Fibre
- 4.03 g
- Calcium
- 22.91 mg
- Iron
- 0.81 mg
- Magnesium
- 12.66 mg
