Recipe Photo
🍽️ Italian
⏱ 30 min
👥 2-3 servings
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.
4
Simmer the sauce for 10-15 minutes.
5
Boil bucatini until al dente.
6
Toss the cooked pasta into the sauce with a splash of pasta water.
7
Turn off the heat.
8
Mix in Pecorino Romano and black pepper.
Notes
Traditional Roman versions usually do not include garlic, onion, or cream.