John Myers
Ingredients for 4 servings:
- 500g bucatini
- 200 g guanciale, sliced 5 mm
- 1 small peperoncino, dried
- 150 ml dry white wine
- 800 g tomatoes, peeled, from the can
- Salt
- black pepper, freshly ground
- 100 g Pecorino Romano
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
In the Roman dialect “Bucatini alla matriciana”
Remove the rind from the guanciale and dice it. Remove the stems and thoroughly mash the tomatoes. Cook the bucatini in plenty of salted water until al dente. Finely grate the pecorino once the pasta is in the water. Fry the guanciale in a pan over low heat until crisp and set aside. Optionally, you can now drain some of the fat. Increase the heat slightly and crumble the peperoncino into the pan’s pan juices. Deglaze with the wine and let it reduce. Add the tomatoes and simmer until creamy. Mix the pasta thoroughly with the sauce while it’s still dripping wet. Cook everything for a further minute, stirring, and season with salt and pepper. Add the speck, remove the pan from the heat, and fold in most of the pecorino. Finally, divide the dish between plates and sprinkle with the remaining cheese.
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