This sauce is served best with bucatini, a tubular spaghetti-like pasta that goes well with thick sauces. Many people make this dish with pancetta, even though the original recipe calls for guanciale. (Guanciale is very similar to pancetta, however it is made with the cheek of the pig instead of the belly; belly in Italian is pancia, hence pancetta while cheek is guancia, hence guanciale. )
For 500 grams of Pasta you will need:
200 grams guanciale (about 7 ounces)
1 large can chopped tomatoes
extra-virgin olive oil
1/2 glass of white wine
1 tsp+ ground hot pepper or hot pepper flakes
grated Pecorino or Parmigiano cheese
1. Start your water boiling for your pasta and add salt. This sauce does not take long to cook. In fact, it’s best when it’s chunky, so you don’t want to cook your tomatoes for too long. The pasta will take about nine minutes to cook, so start making your sauce a few minutes before throwing your pasta in the water.
2. Cut the guanciale or pancetta into small cubes and place in a large frying pan with high sides along with a tablespoon of olive oil. Cook over high heat for a few minutes until it has started to change color and the fat has mostly melted, but don’t let it get crispy.
3. Add the wine to the pan, stir and then add your tomatoes, hot pepper and salt to the pan, bringing to a simmer. Lower the heat and cook for a few minutes more. Taste it for salt and hot pepper, adding more according to your preferences. At this point, if your pasta is not yet done, turn the burner off and cover with a lid to keep the heat inside.
4. Once your pasta is cooked, strain it, add it to the pan with the sauce, toss it all together and pass the grated cheese. Then, grab a glass of delicious Italian wine and enjoy!