A classic Roman pasta dish with a rich tomato sauce, crispy guanciale, and a dusting of Pecorino Romano cheese.
Yields: 4 servings Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
- 1 pound bucatini pasta
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- 1 pound guanciale, cut into 1/2-inch cubes
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- Salt and pepper to taste
Equipment
- 12-inch skillet
- Large pot
- Colander
Instructions
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until crispy, about 8-10 minutes. Remove the guanciale from the skillet and set aside.
- Add the white wine to the skillet and bring to a simmer. Cook for 5 minutes, or until slightly reduced.
- Add the crushed tomatoes, parsley, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened slightly.
- Drain the pasta and add it to the skillet with the sauce. Toss to combine.
- Serve immediately, topped with the crispy guanciale and grated Pecorino Romano cheese.
Tips
- Use a good quality guanciale for the best flavor.
- If you don’t have guanciale, you can substitute pancetta.
- Be careful not to overcook the pasta. It should be al dente, or slightly firm to the bite.
- If you want a spicier dish, add more red pepper flakes.
- Serve with a side of crusty bread for dipping in the sauce.
Enjoy! Let me know if you have any other questions.
