Amatriciana

Method

1. Take the guanciale, remove the rind, and cut it into strips and then into cubes.
2. Cook the guanciale in a pan over low heat, letting the fat render and the meat become crispy. Reserve the crispy guanciale and keep the rendered fat in the pan.
3. Add peeled tomatoes to the pan with the fat and let them simmer for 10–15 minutes.
4. After 10–15 minutes, crush the tomatoes with a fork, then add a chili pepper, salt, and black pepper.
5. Grate a generous amount of Pecorino Romano cheese.
6. Cook the bucatini pasta (500 g) in boiling salted water until al dente.
7. Drain the pasta and add it to the pan with the tomato sauce.
8. Add the crispy guanciale and the grated Pecorino Romano. Toss everything together until the cheese melts and forms a creamy sauce.
9. Serve with extra Pecorino Romano grated on top.