Pasta all'Amatriciana

Steps

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1. 1
   Cut the guanciale into small pieces and place in a pan with a splash of water. Heat until the water boils away and the fat begins rendering.
   ▶ ≈0:39
2. 2
   Continue heating until the guanciale is well browned and crispy on the exterior while remaining tender and juicy inside.
   ▶ ≈2:34
3. 3
   Add approximately 1 teaspoon of coarsely ground black pepper to the fat and let it bloom to mellow out the sharp flavour.
   ▶ ≈3:19
4. 4
   Deglaze the pan with a touch of sake or white wine, allowing the alcohol to evaporate and lighten the overall flavour.
   ▶ ≈3:39
5. 5
   Add the whole peeled tomatoes to the pan and gently squeeze them between your fingers to break them into the desired consistency. (Alternatively, chop by hand or use an immersion blender.)
   ▶ ≈4:13
6. 6
   In a separate pot, bring lightly salted water (seasoned with a pinch of MSG) to a boil with just enough to cover the pasta. Add the bucatini and cook until nearly al dente, about 2 minutes before the package time.
   ▶ ≈4:33
7. 7
   Drain the pasta and transfer it to the tomato sauce pan, reserving the pasta water. Add a ladle of pasta water and simmer over high heat, stirring constantly.
   ▶ ≈6:11
8. 8
   Continue simmering for a few minutes until the sauce emulsifies nicely and coats the pasta well. Taste and adjust the salt and black pepper as needed.
   ▶ ≈8:07
9. 9
   Turn off the heat, add one final ladle of pasta water, then shower generously with freshly grated pecorino cheese. Stir constantly until the cheese melts evenly throughout.
   ▶ ≈9:03
10. 10
    Fold in most of the reserved crispy guanciale. Plate the pasta and top with the remaining guanciale, pecorino, and a generous grind of black pepper.
    ▶ ≈9:52