Bucatini all'Amatriciana

Instructions

1. Cut the guanciale into thin strips, keeping the lean, fatty, and dark peppered outer parts.
2. Add the chili and guanciale to a cold pan over medium heat — no oil needed; the guanciale renders its own fat.
3. Sauté, stirring, until the fat is translucent and golden, about 5 minutes.
4. Add the canned tomatoes with their juice. Crush gently with a fork into a pulpy consistency. Season with a small pinch of salt (Pecorino is salty — go light).
5. Simmer over medium heat about 10 minutes, until slightly thickened but still juicy. Remove and discard the chili.
6. Meanwhile, cook the pasta al dente in salted water, reserving a cup of pasta water before draining.
7. Transfer the drained pasta to the sauce and toss over low heat to coat.
8. Sprinkle in the Pecorino, stirring quickly to melt and bind. Loosen with pasta water if too thick. Serve immediately with extra Pecorino.