Pecorino Romano DOP cheeseAged 12 months~100 gest.
Peperoncino (chili pepper)~2est.
Salt~1 tspest.
Steps
1
Cut the guanciale into thick strips approximately 2 centimeters wide.
2
Place the guanciale strips in a pan over low heat to render the fat slowly. Add the chili peppers.
3
Gently shake the pan to help render all the fat from the guanciale evenly.
4
Crush the San Marzano tomatoes by hand (known as "sfragnare" in Rome). Leave some slightly larger pieces for texture.
5
When the guanciale is fully cooked, turn off the heat and deglaze the pan with white wine. Turn the heat back on and let the wine reduce for 30-40 seconds.
6
Add the crushed tomatoes to the pan. Rinse the container with a little water and pour it into the pan to incorporate all the tomato.
7
Set the heat to medium-low and add a pinch of salt. Simmer the sauce until it reduces and concentrates, developing a rich tomato flavor. Cook until the sauce is sufficiently thick and concentrated.
8
Bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente.
9
Drain the pasta and add it to the pan with the sauce. Toss gently a few times to coat the pasta evenly with the sauce.
10
Remove from heat and add a small amount of Pecorino Romano cheese. Continue tossing the pasta off the heat until the cheese is well incorporated.
11
Transfer the pasta to a serving plate. Pour all the remaining sauce and guanciale from the pan over the top. Finish with a generous handful of grated Pecorino Romano.
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