Sunday Bucatini

Method

1. Cut the guanciale into strips about 1 cm thick.
2. Score the cherry tomatoes with an X-shaped cut.
3. Place the guanciale in a cold pan and sweat over medium heat until golden and crispy.
4. Deglaze the guanciale with a splash of white wine, letting it evaporate.
5. Meanwhile, bring a large pot of salted water to a boil for the bucatini.
6. Grate the pecorino cheese finely.
7. Add the bucatini to the boiling water and cook until al dente.
8. Add the scored cherry tomatoes to the guanciale pan and cook for 3–4 minutes until they soften.
9. Drain the bucatini al dente and transfer them to the pan with the guanciale and tomatoes.
10. Remove the pan from the heat and add grated pecorino and a drizzle of extra virgin olive oil, tossing vigorously to emulsify.
11. Tear fresh basil leaves with your hands and add to the pasta, mixing gently.
12. Plate the pasta, spooning some of the sauce on top. Finish with a drizzle of raw olive oil, fresh basil leaves, and extra grated pecorino.