Prepare water for the pasta in a large pot. The bucatini pasta is enough for 8 servings so you will only cook what you need. You can adjust the instructions for 1 to 4 or 5 people.
Prepare a large skillet to make the sauce. Add the diced guanciale into the skillet and cook over medium low heat until the fat starts to melt and make its own cooking oil. Continuously stir and move the pieces until crisp. When the guanciale is crisp, remove pieces from the pan to a plate lined with a paper towel.
Add ½ cup of the Pinot Grigio wine into the rendered fat in the pan. Stir and cook down until the wine has nearly evaporated, on medium to medium low heat, about 5 to 8 minutes or more. Then add the tomatoes with liquid into the skillet and stir. Add the salt and pepper, the crushed red pepper flakes to taste. Stir well and cook over low to medium low heat for about 15 to 20 minutes.
Bring the water to the boil. Add salt to the water then the pasta, stirring occasionally for about 5 minutes until almost al dente. Transfer the pasta into the sauce and stir well. The pasta will keep cooking in the sauce. Reserve a cup of the pasta cooking water.
Add a half cup of the pasta water to the sauce and the grated cheese and stir well to incorporate the cheese, adding more pasta water as needed to loosen the sauce.
Serve the pasta with the crisped guanciale over the pasta and more grated parmesan. Buon Appetito!

Bucatini all'Amatriciana

Recent Posts