Bucantini all’Amatriciana

This Italian classic stands the test of time — delicious gunciale, pecorino romano and San Marzano tomatoes. The best part? It all comes together in under a half hour!

Ingredients

1 pound bucatini

140g guanciale

1/4 teaspoon red pepper flakes

1/3 cup dry white wine

1 28 oz can whole peeled tomatoes

30g pecorino romano

salt to taste

Directions

Bring a large pot of salted water ro a boil

In a large skillet over medium heat, add the guanciale and red pepper. Cook until lightly browned, about 5 minutes

Add the white wine and scrape off the bits at the bottom of the pan. Let the wine cook off for about 3 minutes

Crush the tomatoes with your hand and add them to the pan. Cook for 10-15 minutes

Once your water is boiling, throw your pasta in and cook according to package instructions

Drain your pasta and add it to the sauce and mix to combine everything

Turn off the heat and add the Pecorino. Stir to mix

Serve immediately and garnish with additional Pecorino if desired

Buon Appetito!