Bucatini all'Amatriciana

Method

1. Cut the guanciale into strips, using a traditional cut that is slightly thick.
2. Remove the outer parts of the guanciale (as they are exposed to air and insects).
3. Place the guanciale in a cold pan and turn the heat to low. Allow the guanciale to render its fat slowly.
4. Add salt to the pasta water, but keep it slightly less salty than usual since the dish contains guanciale and pecorino.
5. Add the bucatini to the boiling water.
6. When the guanciale is crispy, turn off the heat and transfer it to a small bowl.
7. Add the tomatoes, crushed by hand (as is traditional in Amatrice).
8. Turn the heat back on.
9. Cook the tomato sauce and adjust salt.
10. Before adding the pasta, add a handful of grated Pecorino Romano to the sauce.
11. When the tomato is cooked, add the reserved crispy guanciale.
12. Lower the heat and add a splash of pasta cooking water.
13. Turn off the heat and stir in grated Pecorino Romano into the sauce, then add the drained pasta.
14. Off the heat, continue to mix, adding more Pecorino Romano until creamy.
15. Taste directly from the pan.