A Lazio classic from the town of Amatrice: guanciale and San Marzano tomatoes reduced into a rich, spicy sauce, tossed with hollow bucatini and finished with Pecorino Romano.
Render the guanciale
Cook the guanciale strips in a dry pan over medium heat until crisp and the fat has fully rendered out.
8 minAdd the chili
Stir the dried chili flakes into the rendered fat and let them sizzle for thirty seconds.
1 minSimmer the tomatoes
Pour in the crushed San Marzano tomatoes with a pinch of salt and simmer over low heat until the sauce thickens and deepens in color.
Boil the bucatini
Cook the bucatini in salted boiling water until just shy of al dente, then reserve a cup of the pasta water and drain.
10 minCombine and toss
Add the drained bucatini to the sauce and toss over low heat, loosening with pasta water until everything clings together glossy.
1 minFinish with pecorino
Take the pan off the heat, stir in the grated Pecorino Romano, and serve at once.
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