Step 1

Remove the rind from the guanciale. First cut it into slices and then into matchsticks.

Step 2

Peel the tomatoes and cut into wedges.

Step 3

Brown the guanciale in a saucepan with oil and a crushed garlic clove. When the garlic is golden, remove it and add chilli pepper to taste and the sliced onion. Let it wilt, then add dry white wine, turning up the heat a little to let it evaporate. Once the wine has evaporated, add the fresh tomatoes, skinned and cut into wedges. Cover and cook for around 50 minutes (times varies according to the ripeness of the tomatoes).

Step 4

Cook the bucatini in large pot of boiling salted water until al dente. Drain and transfer back into the hot pot and coat with the sauce. Serve immediately with grated pecorino cheese and a grind of pepper.