Pasta all'Amatriciana with Fresh Tomatoes

Method

1. Score the bottom of each fresh tomato with a cross, then blanch in boiling water for about 10 seconds. Transfer to cold water and peel off the skin.
2. Cut the guanciale into thick strips. Place in a cold pan without any oil or fat and cook over medium heat, stirring occasionally, until the guanciale becomes crispy and releases its fat. Drain the crispy pieces and set aside, leaving a small amount of fat in the pan.
3. Add a splash of white wine to the pan to deglaze, scraping up any browned bits. Let the alcohol evaporate.
4. Add the peeled tomatoes to the pan, crushing them with a fork or spoon. Cook for a few minutes until the sauce begins to thicken and becomes creamy.
5. Meanwhile, bring a large pot of salted water to a boil and cook the bucatini until al dente. Reserve some pasta water.
6. Add the undercooked pasta directly to the tomato sauce. Toss and cook together, adding a little pasta water as needed to create a creamy emulsion.
7. Turn off the heat. Add the reserved crispy guanciale and a generous amount of grated Pecorino Romano cheese. Toss vigorously until the cheese melts and the sauce coats the pasta evenly.
8. Serve immediately, topped with extra pecorino and a few pieces of crispy guanciale.