4 Servings
Preparation: 15 minutes
Cooking: 8-10 minutes
12 oz. (350 g) bucatini
6 oz. (150 g) guanciale or pancetta
14 oz. (400 g) ripe tomatoes
1 dried red chile, crumbled
scant 1/2 cup (40 g)
grated or shaved
Pecorino Romano
salt and pepper
Bring a pot of well-salted water to a boil.
Cut the guanciale or pancetta into slices, and then into rectangles.
Put in a skillet over low heat, add a very small amount of water, and simmer to render the fat.
Meanwhile, peel and seed the tomatoes and dice them.
Remove the guanciale or pancetta from the pan and drain thoroughly.
Add the tomatoes to the fat in the pan.
Season with the crumbled chile pepper and salt and pepper.
Return the guanciale or pancetta to the sauce in the pan and heat briefly.
Meanwhile, cook the bucatini in the boiling water until al dente.
Drain, combine well with the sauce, and serve.
