Ingredients
Method
Render the Guanciale
- Slice the guanciale into ½-inch-thick rounds, then remove the rind. Cut each round into ½-inch strips.
- Heat the olive oil in a skillet over medium heat.
- Add the guanciale in batches to avoid overcrowding. Cook until golden and crisp, draining fat as needed.
- Transfer cooked guanciale to a paper towel-lined plate. Leave the rendered fat in the pan.
Make the Sauce
- Add the crushed tomatoes to the guanciale fat.
- Season with a pinch of salt and bring to a simmer.
- Cook for 20–30 minutes, stirring occasionally, until thickened and reduced.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the bucatini for 8–9 minutes, until al dente.
- Reserve ½ cup of pasta water before draining.
Finish the Sauce
- Add ¼ cup of the reserved pasta water to the tomato sauce. Simmer 3–4 minutes.
- Stir in Pecorino Romano to taste. Adjust salt and consistency with more water or simmering.
Toss and Serve
- Add the drained bucatini to the sauce. Cook for 1–2 minutes, stirring to coat.
- Plate immediately and top with crispy guanciale.
- Drizzle with additional Bona Furtuna olive oil and garnish with more Pecorino.