Ingredients
500 gram bucatini (alfectra)
180 gram guanciale
420 gram san marzano tomatoes, blended
60 gram pecorino romano cheese
2 calabrian chili
½ cup white wine
to taste salt
to taste pepper
Tools
pot
pan
Directions
Step 1
Get a pot of water boiling. Add pasta and set timer for 6 mins.
500 gram bucatini (alfectra)
pot
Step 2
In a cold pan cook guanciale until golden, remove and set aside 1/4 for garnish.
180 gram guanciale
pan
Step 3
To the fat, add white wine and reduce. Add San Marzano and simmer. Add chili.
½ cup white wine
420 gram san marzano tomatoes, blended
2 calabrian chili
Step 4
When pasta is ready, add to sauce. Cook for 1-2 minutes and mix, adding pasta water.
Step 5
Add guanciale. Slowly add in cheese, adding in spoonful of water each time. Mix well until smooth. Adjust seasoning and plate. Enjoy!
45 gram guanciale
60 gram pecorino romano cheese
