Bucatini all'Amatriciana

Ingredients

• 400 gbucatini
• 200 gguanciale — cut into lardons
• 400 gSan Marzano tomatoes — crushed
• 80 gPecorino Romano — grated
• 1 pinchred pepper flakes
• 2 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Fill a large pot with water, add a generous amount of fine sea salt, and bring it to a rolling boil. Once boiling, add 400 g of bucatini and cook until al dente, stirring occasionally to prevent sticking. Reserve about a cup of the pasta cooking water before draining the pasta.
2. While the pasta cooks, cut 200 g of guanciale into thin strips. Heat 2 tablespoons of extra virgin olive oil in a wide, heavy-bottomed pan over medium heat. Add the guanciale to the pan and cook until it becomes golden and crispy, releasing its fat, which should take on a slightly translucent appearance.
3. Once the guanciale is crispy, add a pinch of red pepper flakes to the pan, stirring briefly to release their aroma. Pour in 400 g of San Marzano tomatoes, crushing them with your hands as you add them to the pan. Stir well to combine, and let the sauce simmer gently, allowing it to thicken and the flavors to meld.
4. When the sauce has thickened and the tomatoes have deepened in color, remove the pan from the heat. Add the drained bucatini to the pan, tossing it with the sauce until well coated. If the sauce is too thick, add a little reserved pasta water to achieve a silky consistency.
5. Finish by grating 80 g of Pecorino Romano over the pasta, tossing again to evenly distribute the cheese. Taste and adjust with more fine sea salt if necessary. Serve immediately, ensuring each plate has a generous amount of sauce and guanciale.