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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 1 pound refrigerated extruded Bucatini or 14 ounces boxed dried thick spaghetti
- 1/2 cup olive oil
- 8 ounces Shortcut Guanciale, cut into 1/2-inch cubes
- 4 peeled whole plum tomatoes, preferably San Marzano if canned
- 1/4 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 cups grated pecorino cheese
- 4 teaspoons chopped fresh flat-leaf parsley
Method
- Bring a large pot of salted water to a boil.
- Drop in the pasta, quickly return to a boil, and cook until tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff).
- Drain the pasta, reserving the pasta water.
- Meanwhile, heat 4 teaspoons of the oil in a large saute pan over medium-high heat.
- Add the guanciale and cook until crispy and golden brown, about 5 minutes, stirring now and then.
- Add the tomatoes and pepper flakes and break up with tongs.
- Add the wine and 2 cups pasta water and boil until the sauce reduces in volume and thickens slightly, about 10 minutes.
- Add the drained bucatini to the pan along with 1 cup of the pecorino, the parsley, and the remaining olive oil.
- Taste and season with salt and pepper, tossing until the sauce is creamy.
- If the sauce gets too thick, add more pasta water.
- Divide among warm pasta bowls and garnish with the remaining 1 cup pecorino.
