Authentic Bucatini all’Amatriciana with Guanciale and Tomato

Bucatini Amatriciana

• 150g (5.2oz) – Guanciale (Pork Jowl) or Pancetta
• 1 Can (400g) – Whole Tomatoes
• 1 Tbsp (20ml) – Olive Oil
• 40ml (2 Tbsp) – White Wine
• 300g (10.5oz) – Bucatini Pasta
• 1 tsp (4g) – White Sugar (optional)
• Seasoning to taste (salt & pepper)
• Pecorino Romano Cheese to serve
• Fresh torn basil to serve
• Extra virgin olive oil to finish
• Cracked black pepper to serve

• Bring a large saucepan of water to a rolling boil, filling it about three-quarters full. Generously salt the water so the pasta is well seasoned as it cooks.
  
• Pour the whole tomatoes and their juices into a bowl. Crush them by hand or with a masher until you have coarse chunks—this gives the sauce a pleasant texture.
  
• Place a large skillet over medium-low heat. Add the olive oil, then the guanciale or pancetta to a cold pan so the fat renders slowly. Cook, stirring often, until the meat is golden and crisp, about 2–3 minutes.
  
• Add the white wine (or a little stock) to deglaze the pan and let it reduce for about a minute, scraping up any browned bits from the bottom of the skillet.
  
• Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Season and lower the heat to maintain a gentle simmer. Let the sauce reduce and thicken for 10–12 minutes, stirring occasionally. If you prefer a touch of sweetness, add the optional teaspoon of sugar toward the end.
  
• When the sauce is nearly ready, add the bucatini to the boiling water. Cook the pasta for two minutes less than the package instructions; it will finish cooking in the sauce, which helps the flavors marry.
  
• Using tongs, transfer the pasta directly from the pot into the pan with the reduced sauce, bringing some pasta water along. Toss and simmer together for about 1 minute so the bucatini finishes cooking and the sauce clings to the strands.
  
• Turn off the heat and give the pasta one final toss to coat evenly. The residual heat will complete the cooking without overcooking the bucatini.
  
• Serve by twirling portions into bowls and topping with freshly grated Pecorino Romano, torn basil leaves, a drizzle of extra-virgin olive oil and plenty of cracked black pepper. Enjoy immediately.