Bucatini in a spicy tomato sauce built on crispy guanciale, white wine, and Pecorino.
8 steps, about 38 minutes start to finish.
Cook guanciale in a large skillet over medium heat until crispy. Remove guanciale, leaving the fat in the pan.
Add red pepper flakes to the fat and cook for 30 seconds.
Add white wine and let reduce by half.
Add crushed tomatoes, season with salt, and simmer for 15-20 minutes until sauce thickens.
Cook pasta in well-salted boiling water until al dente. Reserve pasta water.
Add cooked guanciale back to sauce.
Toss drained pasta with sauce, adding pasta water as needed.
Serve with generous amounts of Pecorino Romano.
“Render the guanciale slowly so it crisps and leaves behind that flavored fat, which is the base of the whole sauce. Save some starchy pasta water to loosen everything when you toss, and add the Pecorino off the direct heat so it doesn't clump.”
