Step 1

Cut the guanciale into strips and fry it in a pan with extra-virgin olive oil and chopped chilli pepper. When the guanciale is almost transparent, add the dry white wine and let it evaporate over a high flame. Remove the pieces of guanciale from the pan and place them on a plate, keeping them warm.

Step 2

Blanch the tomatoes for 5 minutes then peel them, remove the seeds and cut them into small pieces. In the same pan with the cooking fat, place the tomatoes and cook for 5 minutes, then add the guanciale. Continue cooking the sauce while the pasta is being cooked.

Step 3

In a pot with plenty of salted water cook the pasta (bucatini). Drain al dente directly in the pan with the sauce. Do not throw away the cooking water because you will need it again.

Step 4

Add a ladleful of pasta cooking water to the pan. Stir the pasta well into the sauce and toss for a few minutes to flavor and mix all the ingredients well. If the sauce is too dry, add more pasta cooking water.

Step 5

Turn off the heat and sprinkle with grated pecorino cheese. Serve immediately at the table with more pecorino on the side that each diner can add as desired.