Bucatini all'amatriciana

Ingredients

• 14 ozbucatini
• 5 1/4 ozguanciale, cut into short thick strips; pancetta will do
• 14 ozchopped tomatoes, one can
• 1/2 tspdried chili flakes
• 2 3/4 ozpecorino romano, finely grated
• 1 tbspsea salt, most of it for the pasta water
• 1/2 tspblack pepper

Method

1. 1

   Put the guanciale in a cold wide pan and set it over low heat. Let the fat render out gradually until the strips are glassy at the edges and crisp at the corners.

2. 2

   Lift about half the crisped guanciale out with a slotted spoon and set it aside, leaving all the fat in the pan.

3. 3

   Add the chili flakes to the hot fat, then the tomatoes, and simmer until the sauce has darkened and thickened. Season with pepper and only a little salt.

4. 4

   Cook the bucatini in well-salted water until al dente, then toss it through the sauce with a splash of the pasta water. Off the heat, stir in most of the pecorino and scatter the reserved guanciale over.