Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642223/itemsImages/de7ae3fa-4661-4a67-8d26-042ec08fa7de-532601.webp)
500 gram bucatini (alfectra)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642224/itemsImages/00446055-8fe1-4a85-a16f-01dd93d39e9d-376025.webp)
180 gram guanciale
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642225/itemsImages/9553174a-31d3-4b23-b89c-a9c61597d3c8-774548.webp)
420 gram san marzano tomatoes, blended
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642225/itemsImages/fb7b0114-06fa-4078-aea8-c882fd87d765-204987.webp)
60 gram pecorino romano cheese
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642226/itemsImages/11bf2a83-64d7-4ef9-89a4-0f00bb096a16-339089.webp)
2 calabrian chili
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642227/itemsImages/713ee8a0-d949-435b-9252-e15acf9e6b64-744083.webp)
½ cup white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642228/itemsImages/26450de7-6f62-48fd-be8d-30a9746e6cf0-351311.webp)
to taste salt
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642229/itemsImages/3eef079b-a8dc-4e21-be45-8ef8e1b340c3-694516.webp)
to taste pepper
Tools
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642230/itemsImages/12fb0e12-694b-4f52-af54-883050482b96-80946.webp)
pot
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642230/itemsImages/a745f7ce-58ab-40ab-8ba5-f069ef735449-504050.webp)
pan
Directions
Step 1
Get a pot of water boiling. Add pasta and set timer for 6 mins.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642231/itemsImages/31d75887-aa11-4a55-bd36-e6676bb90697-148411.webp)
500 gram bucatini (alfectra)
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642232/itemsImages/68d26c4d-4dfc-48d1-96ee-e8f0786dadfd-545723.webp)
pot
Step 2
In a cold pan cook guanciale until golden, remove and set aside 1/4 for garnish.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642232/itemsImages/09dafaba-bb04-4288-9c29-9796091775d0-955008.webp)
180 gram guanciale
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642233/itemsImages/0f87eced-a721-4bbc-9c47-88b376b21cad-394868.webp)
pan
Step 3
To the fat, add white wine and reduce. Add San Marzano and simmer. Add chili.
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642234/itemsImages/56d1161e-ddd4-4ca0-a1a3-a1c1362b2358-216309.webp)
½ cup white wine
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642235/itemsImages/7133de5d-508f-4546-ac36-0ba9054c160e-627706.webp)
420 gram san marzano tomatoes, blended
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642236/itemsImages/48c793d1-72c1-45ce-9215-a509cab3a427-913776.webp)
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!
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642237/itemsImages/36cfe81c-79c2-4998-b08f-85c940fae558-495994.webp)
45 gram guanciale
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679642237/itemsImages/1b480260-fac0-4fe5-84bd-6c88d0dd9a2c-240785.webp)
60 gram pecorino romano cheese