Hello friends! One of the main reasons I love Italian recipes is the simplicity and fresh ingredients. For example, this recipe only has seven ingredients. You will notice that this recipe calls for Guanciale. Guanciale is an Italian cured meat made from pork jowl or cheeks. Its name is derived from guancia, the Italian word for cheek. If this puts you off, you can always substitute thick bacon.
Also, the picture above is from our trip to Rome, since this recipe is a typical dish of Roman trattorias and taverns, though it originally comes from the town of Amatrice in the province of Rieti.
Ingredients:
3.5 oz Guanciale (or thick bacon)
1 3/4 cups whole peeled tomatoes
1/4 cup white wine
Chili flakes to taste
1/3 onion, diced
Pecorino cheese
Bucatini pasta
Salt to taste
Directions:
Sauté the guanciale until the fat renders, then add the onion and cook until softened. Add wine and cook off the alcohol.
Add chili flakes and salt to taste, and crushed tomatoes.
Simmer this sauce for at least 1 hour.
Boil the Bucatini in salted water until al dente, drain, and add the pasta and Pecorino cheese to the simmering sauce.
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