Bucatini all’Amatriciana

Method

1. 1

   Render the guanciale

   Set a large frying pan over medium-low heat, add the olive oil and guanciale, and cook for 8 to 12 minutes, stirring occasionally, until the fat has rendered and the strips have golden edges but are not hard or over-crisp.

2. 2

   Reserve crisp guanciale

   Using a slotted spoon, transfer about one-third of the guanciale to a plate; leave the remaining guanciale and rendered fat in the pan.

3. 3

   Add the chilli

   Add the chilli to the pan and stir over medium heat for 30 seconds, until fragrant but not browned.

4. 4

   Simmer the sauce

   Add the tomatoes and black pepper, then simmer uncovered over medium-low heat for 15 to 18 minutes, stirring occasionally, until thickened; do not add salt yet.

5. 5

   Boil the pasta water

   After the sauce has simmered for 10 minutes, bring 4 litres of water to a rolling boil over high heat, add 15 g salt, and stir to dissolve.

6. 6

   Cook the bucatini

   Add the bucatini to the boiling water and cook for 1 to 2 minutes less than the packet time, until firm at the centre; reserve 250 ml pasta water before draining.

7. 7

   Finish pasta in sauce

   Add the drained bucatini and 100 ml of the reserved pasta water to the sauce; toss over medium heat for 1 to 3 minutes, adding more reserved water as needed, until al dente and coated.

8. 8

   Season and serve

   Taste the pasta and sauce, add salt only if needed, then divide among four warm bowls and top with the reserved guanciale and grated pecorino while hot.

Tips

• The reserved 250 ml is the total pasta water set aside; use 100 ml to start and add more only as needed.
• Guanciale should have rendered fat and golden edges, not hard, deeply crisp pieces; thickness and pan heat affect cooking time.
• Taste for salt after tossing with the pasta, since guanciale, pecorino and pasta water all contribute saltiness.
• Add chilli gradually if you prefer a milder sauce.

Swaps

• Pancetta can replace guanciale, though the flavour will differ.
• If Pecorino Romano is unavailable, use finely grated Parmigiano Reggiano; the flavour will be less salty.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water; the guanciale will not stay crisp.