- 200 g Bucatini
- 4 thick cut strips Guancale or Pancetta sliced into thick lardons
- 350 ml canned San Marzano Tomatoes crushed
- 5 very thin slices of Onion
- 25 ml White Wine
- 1 Red Chili Pepper sliced thin
- 3/4 cup Pecorino Romano grated
- 1 Tbs Olive Oil
- 1 Pinch Sugar
- Salt and Pepper to taste
- 1 cup reserved pasta cooking water
Place a large pot of salted water on high heat to boil. While the water comes up to temperature, prepare the sauce.
Place guancale, onions and olive oil in a large pan on medium heat. Cook guancale until crispy. Lower heat (to avoid splatter) and add white wine to degalze pan. Remove Guancale from the pan and set aside. Raise heat and allow the wine to reduce for a few minutes.
Add crushed tomatoes to the pan and bring to a simmer. Stir well breaking up any large chunks of tomato. Season with salt and pepper. Simmer for 15 minutes then add Guancale, sliced red chili peppers and a pinch of sugar. Simmer 5 more minutes. If sauce gets too thick add a little pasta water to thin it out.
When the sauce is about halfway done the water will have come up to a boil. Add the pasta to the boiling water. Cook for about ten minutes until al dente then transfer over to the sauce. Flip the pasta to coat in sauce. Add a splash of pasta water to adjust consistency.
Remove pan from heat, then add pecorino. Flip pasta a few times to coat. Serve in heated plates, topping with a few extra piece of guancale and sauce. Garnish with extra pecorino and black pepper.