Ingredients

• 16 ounces bucatini

• 12 ounces of guanciale, rind removed, cut into strips

• 36 ounces of whole peeled tomatoes

• 12 ounces of cherry tomatoes, halved

• Pecorino Romano Cheese, finely grated

• Freshly cracked black pepper

• Sea salt

• Extra-virgin olive oil

Instructions

1. Remove the rind from the guanciale. Slice it into thin strips, ensuring each piece contains both lean meat and fat.

2. Halve the cherry tomatoes and set them aside.

3. Place the peeled tomatoes in a bowl and crush them by hand or blend briefly with an immersion blender until you have a smooth, rustic sauce.

4. Heat a large aluminum or stainless-steel skillet over medium-low heat. Add the guanciale (no oil is needed unless it is unusually lean). Cook for about 5 minutes, stirring occasionally, until the fat has rendered and the guanciale is crisp and golden. Reserve a small amount of the crispy guanciale for later, to use as a topping on each serving at the end, if desired.

5. Add the cherry tomatoes and cook over low heat for about 5 minutes, stirring occasionally, until they begin to soften.

6. Pour in the crushed tomatoes and stir to combine.

7. Increase the heat slightly, season lightly with sea salt, and simmer the sauce for about 20 minutes, allowing the flavors to blend.

8. Meanwhile, bring a large pot of generously salted water to a rolling boil. Cook the bucatini until just shy of al dente, according to the package directions (approximately 10–11 minutes).

9. Stir a generous amount of freshly cracked black pepper into the sauce, followed by a handful of grated Pecorino Romano Cheese.

10. Reserve about 1 cup of the pasta cooking water before draining the pasta.

11. Transfer the bucatini directly to the sauce. Toss vigorously, add a splash of the reserved pasta water as needed until the sauce becomes glossy and coats the pasta evenly.

12. Add another generous handful of Pecorino Romano Cheese and continue tossing until fully incorporated.

13. Divide among warmed serving bowls. Top with the reserved crispy guanciale, the softened cherry tomatoes, an additional sprinkling of Pecorino Romano, and a final grind of black pepper.

Notes

• Guanciale is the better choice and provides the authentic Roman flavor, but Pancetta may be substituted, if necessary, though the flavor will be milder.

• Be conservative with the salt. Both the guanciale and the Pecorino Romano Cheese contribute a significant salt taste.

• Reserve more pasta water than you think you will need. Its starch is essential for creating a smooth, blended sauce.

• Avoid boiling the sauce after adding Pecorino Romano Cheese, as excessive heat can cause the cheese to become grainy.