Amatriciana

Method

1. Put the guanciale in a hot pan and let it render its fat.
2. Cook the bucatini: boil for the first 2 minutes, then turn off the heat and let it sit for 13 minutes.
3. Remove the crispy guanciale pieces and set aside for garnish.
4. Crush the San Marzano tomatoes by hand and add them to the pan with the guanciale.
5. Add a small amount of water and let the sauce simmer slowly for 20-25 minutes.
6. Drain the pasta and transfer it to the pan with the sauce, adding a little pasta water if needed.
7. Cook the pasta in the pan for a couple of minutes.
8. Turn off the heat, add the pecorino cheese, and mix well.
9. Plate: serve in both a modern and a traditional style, garnishing with crispy guanciale and more pecorino.