• 150 gguanciale or pancetta, cut into thick strips
• 1 tbspextra-virgin olive oil
• 100 mldry white wine
• 300 gcanned chopped tomatoes
• 360 gbucatini or another long pasta
• 100 ggrated Pecorino Romano PDO
• 1 to tastesalt and black pepper
• 8 piecesbasil leaves, optional

Préparation

1. 1Heat a nonstick pan and cook 100 g of the guanciale for 2 to 3 minutes, until crisp. Drain on paper towel.
2. 2Add the olive oil to the pan, add the remaining 50 g of guanciale, and cook over medium heat for 3 minutes.
3. 3Pour in the white wine and cook for 4 to 5 minutes, until evaporated.
4. 4Stir in the chopped tomatoes, season lightly with salt and pepper, and simmer over medium heat for about 10 minutes, until thick and smooth.
5. 5Cook the bucatini in a large pot of salted boiling water until al dente, then drain thoroughly.
6. 6Transfer the pasta to the pan of sauce and toss over medium heat for 2 to 3 minutes, until piping hot.
7. 7Remove from the heat and vigorously stir in the Pecorino Romano. Top with the crisp guanciale and basil, if desired, and serve.