Recipe Photo
🍽️ Italian
⏱ 35 min
👥 2-3
Instructions
1
Crisp the guanciale in a pan over medium heat until golden and fatty.
2
Add chili flakes to the pan.
3
Crush tomatoes by hand and add to the pan. Simmer for 10-15 minutes.
4
Boil bucatini in salted water until al dente.
5
Toss the cooked pasta into the sauce with a splash of pasta water.
6
Turn off heat and mix in Pecorino Romano and black pepper.
Notes
Traditional Roman versions usually do not include garlic, onion, or cream.