Another Roman classic featuring Guanciale (cured pork jowl), tomato, and Pecorino. Step up from simple tomato sauce with its savory, porky depth.
![Bucatini all'Amatriciana](https://media.recipitch.com/recipes/bucatini-all-amatriciana_cover.png")
0 of 7 ingredients checked
7 items
Cut the guanciale into strips and fry in a large pan over medium heat until crispy and the fat has rendered
Remove excess fat if necessary, but leave about 2 tablespoons. Add the dried chili flakes
with white wine and cook until the smell of alcohol disappears
Add the crushed canned whole tomatoes and the sauce for 10 minutes
Cook the bucatini in salted boiling water until al dente
Toss the pasta directly in the sauce. Remove from heat and stir in the pecorino romano
Serve hot with extra cheese sprinkled on top
