Bucatini all'Amatriciana

Named for the mountain town of Amatrice, this sauce is what happens when shepherds' carbonara meets a tomato. Guanciale is rendered slowly, then deglazed with dry white wine and married to San Marzano tomatoes. The result is sweet, smoky, and unapologetically rustic — the kind of dish that ends with bread mopping the plate.

1. 1

   Render the guanciale

   8 min

   In a cold heavy skillet, add guanciale and set over medium-low heat. Render slowly until fat is pooled and the meat is crisp-edged, 8 minutes.

2. 2

   Lift, deglaze, return

   3 min

   Remove guanciale with a slotted spoon to a paper towel. Leave the rendered fat. Add chili and a heavy crack of pepper, then deglaze with white wine. Reduce to almost dry.

3. 3

   Build the tomato

   14 min

   Crush tomatoes into the pan. Simmer over medium heat for 12–15 minutes until the sauce is thickened, glossy, and the oil rings the surface.

   Chef's note · Crush tomatoes by hand for texture — a blender purées away the rusticity.

4. 4

   Cook the bucatini

   9 min

   Boil 4 L of well-salted water. Cook bucatini 2 minutes under al dente — they finish in the sauce.

5. 5

   Finish in the pan

   Drain bucatini into the sauce with a splash of pasta water. Toss for 90 seconds over medium heat. Return the crispy guanciale. Toss once more.

6. 6

   Cheese off heat

   Off heat, fold in pecorino. Plate. Top with more pecorino and a final crack of pepper.