- 300g bucatini
- 400g canned whole peeled tomatoes
- 140g guanciale or pancetta
- 1 spring onion
- pecorino romano cheese, grated
- 1/3 glass of red wine
- extra virgin olive oil, optional
Put plenty of water in a large saucepan to boil, add a handful of coarse salt and bring to the boil.
Heat a frying pan, add the guanciale cut into strips or diced and sauté. When golden, add the chopped spring onion and soften (add a little extra virgin olive oil if needed). Add the red wine and let it reduce. Crush or blend the tomatoes and add, cook until the sauce has thickened over a low heat for about 20 minutes. Season with pepper and grated pecorino cheese.
Cook the pasta al dente, drain and toss in the piping hot sauce.