Bucatini is a type of Italian pasta with a small hole in the center. It cooks faster than traditional pasta and soaks up the delicious sauce made with Guanciale, which tastes a lot like bacon.

Bucatini Amatraciana

Fill a large stockpot with lightly salted water and bring to a boil. Add bucatini pasta and cook according to package directions. Drain, reserving 1 cup pasta water. Set pasta aside; keep warm.

Heat a large skillet over medium heat. Add guanciale and red pepper to skillet; cook until crispy, about 8 minutes, being careful not to burn. Stir in white wine. Cook additional 5 minutes.

Remove guanciale from skillet using a slotted spoon leaving drippings in pan. Stir in San Marzano tomatoes; season with salt and pepper. Cook for 20 to 25 minutes or until slightly thickened, stirring occasionally.

Stir in cooked guanciale and pasta into tomato mixture. Toss to combine. Sprinkle with cheese and toss to coat. If desired, mix in reserved pasta water to reach desired consistency.