BUCATINI ALL’AMATRICIANA

Ingredients:   320 g bucatini (different than spaghetti!) 300 g San Marzano tomatoes 120 g guanciale (pork jowl?) 50 g pecorino (sheep) cheese 1 chili pepper ½ glass dry white wine Extra virgin olive oil, salt and pepper as needed  

Cut guanciale into small stripes. In a pan put 4 tablespoons of good olive oil and saute guanciale with chili pepper and wine, then add tomatoes and salt. The tomato sauce must become thick, so let it cook for 15 minutes over medium heat. Aside, cook bucatini in boiling salted water. When it’s al dente (check the cooking time in the packaging), drain it and finish cooking in the sauce. Season with a generous sprinkle of grated pecorino cheese.